recipes
Goats` cheese and pomegranate salad with chickpeas and chicory
Serves: 2
2012-10-14
Ingredients
- 6 large carrots, peeled and cut into batons
- 1 tbsp olive oil (Borges)
- 2 tsp cumin seeds
- Fresh seasoning
- 1 x 400g tin chickpeas, drained
- Kernels of a pomegranate
- 3 tbsp roughly chopped fresh mint
- Juice and zest of an orange
- 1 chicory
- 3 Gozitan cheeslets, sliced (Camel brand)
- Warm toasted pitta bread for serving
Method
This is a very healthy and easy recipe to prepare. Start by mixing together the carrots, olive oil and cumin seeds on a baking tray. Season well with pepper and salt and roast in the oven for 30-40 minutes, or until the carrots are cooked but still firm. Meanwhile, in a large salad bowl, mix together the chickpeas, pomegranate kernels, freshly chopped mint and orange juice and zest. Separate the chicory leaves and add to the salad, along with the sliced Gozitan cheeslets. When the carrots are ready, add them to the salad along with any juices left on the tray and toss all the ingredients together well. Serve the salad immediately with warm toasted pitta bread.
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