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 saladCourse: MainDifficulty: Easy
Roasted carrot, chickpea and goats cheese salad
2 tbsp olive oil
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.
- 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.