Serves 6
750g carrots, cut into large chunks
2 tbsp olive oil
2 tsp cumin seeds
Grated zest and juice of 1 small orange
400g can chickpeas, drained and rinsed
100g white-rinded vegetarian goat’s cheese
small bunch oregano or mint, roughly chopped
75g pomegranate seeds
Warm flatbreads, to serve
Heat oven to 190C/170C fan. 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.