ROASTED CARROTS WITH GOAT'S CHEESE & POMEGRANATE

Roasted carrots with goat's cheese & pomegranate image

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

Provided by Silvana Franco

Time 1h

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

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 190 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium