Roasted carrots with goat’s cheese & pomegranate

• carrots↗750g/ 1lb 10oz g
• olive oil↗2 tbsp tbsp
• cumin seed↗2 tsp tsp
• grated zest and juice 1 small orange
• can chickpea↗400g g

  drained and rinsed

• white-rinded vegetarian goat's cheese↗100g/ 4oz g
• small bunch oregano or mint↗

  roughly chopped

• 75g/2½oz pomegranate g

  seeds

• warm flatbreads

  to serve

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. 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.

2. 2

   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.