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

Recipe adapted from BBC Good Food.

Ingredients

750g carrots
2 tbsp olive oil
2 tsp cumin seed
grated zest and juice of 1 small orange
400g chickepeas, drained and rinsed
100g Meredith Dairy Goats Cheese
small bunch oregano, or mint, roughly chopped
1 pomegranate, deseeded
warm ciabatta bread, to serve

Method

1. Heat oven to 190 degrees
2. Toss the carrots with 1 tbsp olive oil, sprinkle with cumin seeds and orange zest and season with salt
3. Spread onto a large baking sheet and roast for 50 minutes, or until tender and catching some colour on the edges.
4. Remove from the oven and stir the chickpeas into the carrots and tip onto a large serving platter.
5. Drizzle with remaining oil and a little of the orange juice.
6. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds.
7. Serve warm with toasted ciabatta bread.
8. Enjoy!