On my latest trip to our local butchers, my eyes kept swivelling toward the lamb loin chops. They were plump, meaty and my mind immediately conjured up the fragrance of them being grilled – the fat getting hot and crispy, the meat tender and pink. So, obviously, I bought some. So glad I did because on searching the interweb for an accompaniment, I came across this roasted carrots with goat’s cheese & pomegranate side dish by Silvana Franco that was really very good with aforesaid meat.

Roasted carrots with goat’s cheese & pomegranate

Ingredients  serves 6 as a starter/side or 4 as a vegetarian main course
750g/ 1lb 10oz carrots
2 tbsp olive oil
2 tsp cumin seed
grated zest and juice 1 small orange
400g can chickpea, drained and rinsed
100g/ 4oz white-rinded vegetarian goat’s cheese
small bunch oregano or mint, roughly chopped
75g/2½oz pomegranate seeds

How to prepare
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.
Stir the chickpeas into the roasted carrots, then tip 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.