This delicious carrot dish adds Middle Eastern flavour to your root vegetables with a warming mix of spices and seeds.
Preheat the oven to gas 6, 200°C, fan 180°C. Cut off most of the green carrot tops, leaving about 2·5cm (1in) remaining. Slice the carrots in half, lengthways. Toss with the olive oil, spices and seeds, then arrange in a single layer on a baking tray. Season well. Roast for 20 minutes, then drizzle with the honey and cook for 5 minutes more, until the edges are golden.
Arrange the carrots and rocket in a serving dish. Crumble over the goat’s cheese and serve with the lemon wedges.
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