Roasted Dutch Carrots with Pomegranate, Chickpeas and Feta

(Serves 4 as side dish)

INGREDIENTS 

• 600g mixed Dutch carrots (about 2-3 bunches) 
• 2 tbsp extra virgin olive oil 
• 1 tbsp honey 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• ½ tsp sea salt flakes 
• 4 garlic cloves, halved 
• 400g can chickpeas, drained and rinsed 
• ¼ cup tahini  
• 2 tbsp Greek-style natural yoghurt 
• ¼ cup lemon juice 
• Sea salt flakes and freshly ground black pepper 
• 125g feta cheese, crumbled 
• ½ small pomegranate, seeds removed 

Method

1. Preheat oven to 200°C fan-forced. Line a large baking tray with baking paper.  Peel and trim carrots, reserving a few of the smaller carrot fronds to serve. 
2. In a large bowl, combine the oil, honey, cumin, coriander and salt.  Add the carrots and garlic. Toss until evenly coated. 
3. Arrange carrots in a single layer on the baking tray.  Roast for 20 minutes.  Turn carrots and sprinkle with chickpeas. Roast for 5-10 minutes or until carrots are tender.  Remove from oven.  Set aside to cool slightly. 
4. Meanwhile, combine the tahini, yoghurt and lemon juice in bowl. Season with salt and pepper.  Whisk until smooth and well combined. 
5. Drizzle carrots with the tahini mixture. Sprinkle with feta and pomegranate seeds and serve.