- 750g/ 1lb 10oz carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp cumin seed
- grated zest and juice 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 400g can chickpea, drained and rinsed
- 100g/ 4oz white-rinded vegetarian goat's cheese
- small bunch oregano or mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 75g/2½oz pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- warm flatbreads, to serve
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.