(adapted from Casa Moro: The Second Cookbook by Sam & Sam Clark)

This dish can be served as a starter or light meal and is perfect for a potluck gathering. The flavor of the carrots is very important, so we recommend using the best organic carrots you can find.

Serves 6-8

3-4 Tbls. butter
3 pita breads
2 lb. organic carrots, scrubbed
5 Tbls. good olive oil, plus extra for drizzling
sea salt and freshly ground black pepper
1 1/2 Tbls. caraway seeds, roughly ground in a mortar
3 Tbls. chopped fresh mint
6 oz. feta cheese

Preheat oven to 350 degrees and first make the pita crispbread (click for recipe).

To make the carrot puree:
Turn up the heat to 400 degrees, slice the carrots into rounds, toss with half the olive oil, some salt and pepper and place in a roasting pan. Cover with foil and roast for about 45 minutes, until completely tender. Let cool then puree in a food processor. Transfer the puree to a bowl, stir in the ground caraway, half of the chopped mint, the remaining olive oil and season with salt and pepper.

To serve, spread the puree on a large plate, crumble and pile the feta on top, drizzle with a bit more olive oil and sprinkle on the remaining mint. Serve with the crispbread triangles arranged around the edge of the plate with the top of the triangle facing out (to look like the sun).

Note: The puree can be made a day in advance and stored in the fridge. However, be sure to take it out a couple of hours before serving; it is best slightly warm or at room temperature.