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Roasted carrots with goat’s cheese & pomegranate

A lovely combination of sweet carrots, fresh cheese and juicy seeds - interesting enough for a main, starter or side

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 6 as a starter or side, or 4 as a main
  • Easy
  • Serves 6 as a starter or side, or 4 as a main
  • Easy
  • Calories 190
  • Carbohydrates 20
  • Saturated Fat 4
  • Sugar 11
  • Protein 8
  • Fat 10
  • Fibre 5
  • Salt 0.5

Nutrition per serving

  • Calories 190
  • Carbohydrates 20
  • Saturated Fat 4
  • Sugar 11
  • Protein 8
  • Fat 10
  • Fibre 5
  • Salt 0.5

Ingredients

  • 750g/ 1lb 10oz carrots
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • grated zest and juice 1 small orange
  • 400g can chickpeas, drained and rinsed
  • 100g/ 4oz white-rinded vegetarian goat's cheese
  • small bunch oregano or mint, roughly chopped
  • 75g/2½oz pomegranate seeds
  • warm flatbreads, to serve

Method

  1. Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.

  2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

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