Roast carrots for a quick salad or an easy midweek meal for two. Instead of roasting the chickpeas as well, they are mixed with the carrots once roasted, so they retain their lovely texture. Cumin adds a subtle spice and feta crumbled over the top is all it needs. Serve with crusty bread on the side if you like
- Chantenay carrots 300g, scrubbed and halved
- Cumin seeds 2 tsp
- Olive oil
- Chickpeas 400g tin, rinsed and drained
- Lemon ½, juiced
- Parsley 1 bunch, leaves picked
- Feta 100g, crumbled
Heat the oven to 200C/fan 180C/gas 6. Put the carrots and cumin in a roasting tin. Add some seasoning and a tbsp olive oil and toss everything together. Roast for 20-25 minutes or until tender.
Tip the chickpeas into a bowl, add the carrots and any juice from the roasting tin then divide between two plates and scatter over feta to finish.