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Roasted carrots with goats cheese & pomegranate
- 750g/ 1lb 10oz carrots
- 2 tbsp olive oil
- 2 tsp cumin seeds
- grated zest and juice 1 small orange
- 400g can chickpeas , drained and rinsed
- 100g/ 4oz white-rinded vegetarian goat's cheese
- small bunch oregano or mint , roughly chopped
- 75g/2oz pomegranate seeds
- warm flatbreads , to serve
Directions:View on BBC Good Food
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