Curried Carrotswith Hummus, Mint‑Coriander Sauce and Poppadoms

Peel the carrots using a peeler.

Cut the peeled carrots into chunks and place them in a metal bowl.

Toast mustard seeds, red powder, red pepper flakes and cumin seeds in a pan.

Transfer the toasted spice mixture to a mortar, add garlic, olive oil and salt, and grind into a paste.

Spread the spice paste over the carrot chunks, then add chutney and pickle and toss to coat.

Roast the seasoned carrots in the oven until the edges are charred and the interior is soft with a bite.

Drain and dry chickpeas, then toss with olive oil and salt and roast until golden and crunchy.

Blend chickpeas, tahini, lime juice, olive oil, salt and a couple of ice cubes until smooth and silky to make hummus.

Blend fresh mint leaves, coriander leaves, Greek yogurt, honey, olive oil and salt into a smooth mint‑coriander sauce.

Spoon a pale‑yellow sauce onto a plate to form a base layer and spread it into a flat circular shape.

Place a small browned cylindrical garnish on top of the sauce.

Arrange poppadoms on a plate, spread a layer of hummus as a base, place the roasted carrots on top, and drizzle with mint‑coriander sauce.