Roasted carrot, chickpea and goats cheese salad

I’m making a conscious effort to eat more fruit and vegetables at my meals, while some comfort foods are great sometimes I forget the nutrition side of things and wanted to as they say ‘east the rainbow’. I took inspiration from BBC good food for this recipe.

I LOVE the flavour combination of orange and cumin seeds with the carrots its a game changer! I served mine with a green leaf and tomato salad

Roasted carrot, chickpea and goats cheese salad

Recipe by Sarah’s Healthy KitchenCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

376

kcal

Roasted carrot, chickpea and goats cheese salad

Ingredients

  • 2 tbsp olive oil

  • 750g carrots

  • 2 tsp cumin seeds

  • 1 medium orange, zested and juiced

  • 1 tin of chickpeas, drained and rinsed

  • 100g pomegranate seeds

  • 150g goats cheese

  • 1/2 bunch of mint, leaves picked and finely chopped.

Directions

  • Preheat the oven to 170c. Cut the ends off the carrots and half lengthways. Toss in a large baking tray with the olive oil, cumin seeds and orange zest. Season with salt and pepper and roast for 50 minutes.
  • When the carrots are tender, remove from the oven, tip the chickpeas and orange juice over and toss well. Add chopped pieces of goats cheese on top, then place back in the oven for a further 10 minutes until the cheese is gooey.
  • Remove from the oven and scatter the pomegranate seeds and torn mint leaves over.
 
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Roasted carrot, chickpea and goats cheese salad
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