Roast carrot, goats cheese and chick pea salad

I found this recipe on the BBC Good Food site (SAVE THE BBC RECIPES!) and just tweaked it a bit. It’s bright and summery and healthy. This served six for a starter with slices of baguette drizzled with garlic and olive oil and griddled.

What to use

  • 750kg carrots, peeled and chopped into batons
  • 400g can of chick peas
  • 100g goats cheese
  • 75g pomegranate seeds
  • juice of a lemon – or less – taste as you go
  • small bunch of fresh mint
  • olive oil
  • sea salt

How to use it

Toss the carrots in olive oil, season and roast at 190C for 45-50 minutes.

Drain and rinse the chick peas then stir into the roasted carrots – so they are also covered in the seasoned carroty olive oil. Squeeze over the juice of half a lemon, taste, and season to taste.

Put the carrots and chick peas onto your serving dish, then crumble over the goats cheese, add the pomegranate and tear over some mint leaves. Add a drizzle more olive oil if you think it needs it.

Serve with flat bread or garlic bread as a starter, or use as a side dish.

Mmm rating: mm mm mm

Calories pp: 190

What to listen to while cooking: something slow and summery: Tracy Chapman Fast Car

What to watch while eating: this Prison Break trailer while you wish the reboot was here already



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