Orange-roasted carrots with rocket and ricotta

4 garlic cloves, peeled and chopped

1½ tsp cumin seeds, roasted

1½ tsp picked thyme leaves

¼ tsp red chilli flakes

1 tbsp red-wine vinegar

90ml olive oil

Salt and black pepper

1kg carrots, peeled and sliced into long batons about 8cm x 2cm

½ large orange

1 tsp lemon juice

½ tsp runny honey

150g ricotta

½ tsp grated orange zest

20g rocket

10g fresh basil leaves, torn

Method

• Heat the oven to 200C. Put the garlic, cumin, thyme, chilli, vinegar and 60ml of olive oil in the small bowl of a food processor, with a teaspoon and a half each of salt and ground black pepper. Blend for a minute, until smooth.
• Spread out the carrots on a medium baking tray (about 22cm x 32cm) and pour on the marinade. Put the orange half cut side down on top of the carrots, then roast for 40 minutes, until the carrots are cooked through and starting to caramelise. Set aside to cool.
• For the dressing, squeeze the juice from the roast orange half into a small bowl. Add the lemon juice, honey, remaining olive oil and an eighth of a teaspoon of salt, whisk to combine, then set aside.
• Put the ricotta and orange zest in a small bowl with an eighth of a teaspoon of salt. Mix well, then tip into the centre of a clean J-Cloth. Draw up the sides of the cloth and squeeze out some of the moisture. Return the cheese to the bowl (discard the cloth) and put in the fridge until needed.
• To serve, spread half the rocket on a large serving plate, top with half the carrots and half the basil, then repeat. Dot spoonfuls of ricotta all over the salad, pour the dressing on top and tuck in.