750g/ 1lb 10oz carrots
2 tbsp olive oil
2 tsp cumin seed
grated zest and juice 1 small orange
100g/ 4oz white-rinded vegetarian goat's cheese
small bunch oregano or mint, roughly chopped
1 tbsp pomegranate seeds - do not exceed moderate fructan.
warm gluten free pitta, to serve
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.
Tip the roasted carrots 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 gluten free pitta.
Recipe adapted from: Good Food