500g baby carrots or carrots cut lengthwise, tops trimmed.
1½ tbsp extra virgin olive oil
1 tsp smoked paprika
Sea salt & black pepper
300 g sweetcorn, fresh or frozen
1 (at least) garlic clove
1 tsp smoked paprika
Juice of ½ lime
1 tbsp extra virgin olive oil
2–4 tbsp water
Sea salt & black pepper
40g pumpkin seeds.
½ tsp smoked paprika
Pinch of sea salt
Additional drizzle of extra virgin olive to finish (optional)
Cilantro or parsley for garnishing
Preheat the oven to 200°C fan.
Toss the carrots with olive oil, smoked paprika and seasoning. Roast for 20–25 minutes, turning once, until tender and caramelised.
Meanwhile, char the sweetcorn in a dry frying pan over a high heat for 5–6 minutes. Blend with the garlic, paprika, lime juice and olive oil, adding enough water to create a thick, smooth purée. Season to taste.
Toast the pumpkin seeds in a dry pan for 2–3 minutes. Toss with the paprika and salt, then roughly chop.
Spread the sweetcorn purée over a plate and top with the roasted carrots. Scatter over the pumpkin seed crumble and cilantro/parsley, then finish with lime juice and a drizzle of extra virgin olive oil.
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