Arthur Potts Dawson’s Leftovers Salad

method:

• Place the carrots, butter, water, caster sugar and sage leaves in a pan. Cover and bring to the boil.
• Remove the lid and continue boiling to allow all the water to evaporate away, by which time the carrots should be cooked. Reserve, and when cool, cut into irregular shapes.
• Boil the beetroot (unpeeled) until cooked and then cut into irregular shapes as well. Arrange on a platter, along with the cooked carrots.
• Mix the cumin seeds intothe Greek yoghurt. Drizzle this over the vegetables. Top with the rocket leaves, extra seasoning, and a sprinkle of chopped mint.