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

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6 as a starter or side, or 4 as a main

Nutrition per serving

• Kcalories

  190

• Protein

  8g

• Carbs

  20g

• Fat

  10g

• Saturates

  4g

• Fibre

  5g

• Sugar

  11g

• 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

Directions

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.

Categories: Courses, Fruit, Vegetables, Vegetarian