Carrot, cumin and sunflower seed dip

Serves 4-6

Hands-on time 15 min, oven time 30 min

For the dip

• 4 medium carrots, quartered lengthways
• 1 tbsp cumin seeds
• 2 unpeeled garlic cloves
• 2 tbsp extra-virgin olive oil, plus extra to serve
• 2 small preserved lemons (from the international food section of large supermarkets), roughly chopped
• 3 tbsp sunflower seeds, plus extra to serve
• 150ml Skyr natural yogurt
• Juice ½ lemon

For the spiced flatbreads

• 4 flatbreads
• 1 tbsp olive oil
• 2 tsp sumac (from the spice aisle of major supermarkets)

1. Heat the oven to 180C/160C fan/gas 4. Spread the carrots out on a large baking tray, add the cumin seeds and garlic cloves, drizzle over 1 tbsp of the olive oil and season well, then toss together.
2. Roast for 20 minutes, then mix in the preserved lemon and sunflower seeds and roast for a further 10 minutes or until the carrots are completely tender. Leave to cool for 5 minutes.
3. Squeeze the garlic from the skins, then scrape everything from the tray into a blender or food processor. Add the Skyr natural, lemon juice, the remaining olive oil and 3 tbsp of water, then whizz until smooth. Season to taste, then transfer to a serving dish and top with a drizzle more of oil and a few extra sunflower seeds.
4. For the flatbreads, mix the sumac and olive oil, brush over the flatbreads, then put on a baking sheet in the oven for 5 minutes until crisp. Break into bite-size pieces, then serve alongside the dip.