Autumn bruschetta with roasted carrot and chickpeas

Preparation

Juice the lemons. Squash (and leave whole) all but 1 of the garlic cloves. Cut the ciabatta into 3 x 1cm slices per serving being made. Peel and cut the carrots diagonally into 2cm chunks. Drain and rinse the tinned chickpeas. Crumble the feta cheese.

Method

1. 1 Heat the grill to high. Arrange the ciabatta slices in a single layer on a baking tray.
2. 2 Grill for 1-2 minutes each side until toasted and golden.
3. 3 Rub each slice with the cut side of the 1 garlic clove which wasn't squashed, and leave to cool.
4. 4 Heat the oven to 200°C/400°F/gas 6/ (180°C for fan ovens).
5. 5 Put the carrots, one-third of the olive oil, squashed garlic, cumin seeds and honey in a roasting tin. Season.
6. 6 Roast for 25 minutes, then remove from the oven.
7. 7 Add the chickpeas to the carrots. Return to the oven for 5 minutes. Move on to the next step while you wait.
8. 8 Meanwhile, squeeze the roasted garlic into a food processor and add half the carrot mixture, remaining olive oil and the lemon juice; season well and whizz to a chunky houmous.
9. 9 Spoon over the toasts and top with the remaining mixture.
10. 10 Sprinkle with feta, drizzle with extra-virgin olive oil and serve.