Roasted carrot & goat’s cheese starter

Roasted carrot & goat’s cheese starter


Prep:           10 mins.

Cooking:      80 mins.

Course:        Starter, lunch or snack,

Serves:        4

Rating:         2:  Easy



  • 750g young, small and tender carrots
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • Grated zest and juice 1 small orange
  • 400g can chickpeas , drained and rinsed
  • 100g crumbly vegetarian goat’s cheese
  • A few mint leaves, roughly chopped (how many? Let’s say 19 ½ …..)
  • 75g pomegranate seeds
  • Platter
  • Warmed flatbreads or pitta, to serve


  • Heat oven to 190C/170C fan/gas 5.
  • In a clean carrier bag, toss the small, young carrots with 1 tablespoonful 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.

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