Roasted carrot salad, tarator and cress

1 Set the oven to 200 degrees.

2 Peel and top the carrots, then carefully cut them into quarters lengthways and put in a roasting tray. Add the olive oil, salt, pepper, coriander seeds and water.

3 Roast the carrots for 25 minutes or so, depending on their size. They should be slightly charred.

4 Meanwhile, remove the crusts from the bread and cut into chunks. Soak the bread in a little cold water and allow it to sit for a few minutes, then squeeze out the water gently and put the bread into a blender.

5 Add the remaining ingredients to the blender except for the cress, blend till smooth and season.

6 To serve, spoon the sauce on to plates. Make an oval well in the centre, then place the carrots on top followed by the cress. Drizzle any residual carrot cooking juices over the top, if there are none, use a little olive oil instead. Serve warm.