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