Roasted primal carrots with goat cheese salad

Serves four

Ingredients:

• 500 grams of goat cheese
• 800-1000 grams of primal carrots (different colors)
• 6 tbsp (30 ML) GOOD ROOTZ
• 150 grams of lamb’s lettuce
• 1 Pomegranate
• 1 Orange
• 15 grams of oregano
• 1 Can chickpeas
• 1 tsp of cumin seeds
• Salt and pepper
• Olive oil

Instructions:

1. Preheat the oven to 200 degrees.
2. Peel the carrots and cut into 1/2 cm thick diagonal slices.
3. Mix the carrots with 3 tablespoons of olive oil, 30 ML GOOD ROOTZ, cumin seeds, oregano and orange zest of 1 orange. Add salt and pepper.
4. Roast them in the oven for 30-40 minutes.
5. Drain the chickpeas and rinse with cold water. Add these in the last 10 minutes.
6. Cut the pomegranate in half and remove the seeds.
7. Mix 2 tbsp of olive oil with the juice of the orange and a few more drops of GOOD ROOTZ. Sprinkle over the carrots.
8. Divide evenly between the plates, spread the goat cheese on top and sprinkle with the pomegranate seeds.