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Roasted carrots with goat’s cheese & pomegranate

Roasted carrots with goat’s cheese & pomegranate

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A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as a starter or side, or 4 as a main

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

  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal190
fat10g
saturates4g
carbs20g
sugars11g
fibre5g
protein8g
low insalt0.5g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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