Cumin-roasted carrots with honey-lemon dressing & goat’s cheese

Ingredients

Serves 4-6

• 750g carrots, cut diagonally into 2.5cm thick slices
• Olive oil
• ½ heaped tbsp cumin seeds
• Sea salt
• Freshly ground black pepper
• Juice of 1 lemon
• 3 tbsp clear honey
• 100g soft goat’s cheese
• 1 bunch dill, leaves picked and roughly chopped
• Good sprinkling of nigella seeds

Instructions

1. Preheat oven to 200°C/400°F/Gas 6.
2. Line a large baking sheet with parchment paper.
3. Place the carrot pieces on the baking sheet and drizzle with olive oil.
4. Sprinkle over the cumin seeds, season well with salt and pepper, and give everything a thorough mix to ensure the carrots are well coated with the oil and seeds.
5. Roast for 25-30 minutes or until the carrots are cooked through.
6. Mix the lemon juice and honey together until the honey has dissolved.
7. Remove the carrots from the oven, drizzle over the honey-lemon dressing and carefully toss everything together.
8. Roast for a further 8-10 minutes, or until the carrots are slightly sticky.
9. Remove from the oven, arrange on a flat dish and scatter with goat’s cheese.
10. Sprinkle over the dill and nigella seeds.