Name: Roasted carrots with goat’s cheese & pomegranate
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 6 as a starter or side, or 4 as a main
Cuisine: Middle Eastern
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

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Roasted carrots with goat’s cheese & pomegranate

Roasted carrots with goat’s cheese & pomegranate

Silvana Franco

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

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.7 out of 5.9 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (6)

kcal190
fat10g
saturates4g
carbs20g
sugars11g
fibre5g
protein8g
salt0.5g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.7 out of 5.9 ratings

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