Roasted carrots with goat’s cheese & pomegranate

200 kcal or less 30-60 minutes accompaniment budget friendly in season mains moroccan over an hour salad salty cheese seasonal vegetables side dish soft cheese sweet and savoury tv chef

N/A

Serves 6 as a starter or side, or 4 as a main

Source

Ingredients

750g/ 1lb 10oz carrots

2 tbsp olive oil

2 tsp cumin seed

grated zest and juice 1 small orange

400g can chickpea , 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.