Mini goat rump roast with carrot and fetta salad

4 X 250g mini goat rumps, fat trimmed

2 tsp caraway seeds

1 tsp cumin seeds

80 ml (1/3 cup) olive oil

Carrot and fetta salad

2 tbsp red wine vinegar

1 tbsp caster sugar

60 ml extra virgin olive oil

2 medium carrots, peeled into strips

1 cup firmly packed mint leaves

2 stalks green onions, thinly sliced on the diagonal

65 g (1/3 cup) pumpkin seeds (pepitas), roasted

Preheat oven to 200C. To roast goat, place spices and half of the oil in a large bowl. Add goat and toss to coat. Season to taste. Heat remaining oil in a large frying pan over high heat. Add goat and cook, turning frequently, for 5 minutes or until goat is browned all over. Transfer goat to an oven tray and roast for 15 minutes for medium or until cooked to your liking. Rest for 7 minutes before slicing each rump in half, to serve.

Meanwhile, to make carrot & fetta salad, place vinegar, sugar and oil in a large bowl and whisk until sugar has dissolved. Add carrots, onions, mint and pumpkin seeds and toss gently to combine. To serve, divide goat with carrot mixture among four plates. Scatter carrot mixture with fetta.