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
- Easy
Nutrition per serving
- kcal 190
- fat 10g
- saturates 4g
- carbs 20g
- sugars 11g
- fibre 5g
- protein 8g
- salt 0.5g
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
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.
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.
