In a small frying pan, carefully toast the fennel seeds over mid-high heat until they start to release their aromas and turn golden brown. Allow to cool.
Place the carrots onto a large sheet of aluminium foil, add 80% of the toasted fennel seeds, thyme sprigs, white wine and butter and season with salt and freshly ground black pepper. Fold up foil to form a sealed pouch, place on a baking tray and roast in the oven for 25-30 mins
repeat the same method with the beetroot, adding beets and apple cider vinegar onto the foil, seasoning again with salt and pepper and close up the pouch this time leaving a small open gap at the top. Roast in the oven to 45-50 mins or until a small knife goes through the centre of the beets with no resistance.
When roasting the beetroot add the garlic cloves onto a small piece of separate foil and roast for the same time. Cook until skin is turning golden and centre soft.
In another large metal baking tray add 1 tbsp extra virgin olive oil, cumin and a good seasoning of salt and freshly ground black pepper. stir to combine, tip in the drained and rinsed chickpeas, coat evenly, then roast in the oven for 25-30 mins or until the chickpeas are crispy.
To serve, arrange carrots, beets and garlic on a serving platter. drizzle with honey then scatter over the chickpeas, cheese shavings, micro herbs and any small beetroot leaves retained.
finally scatter the remaining fennel seeds and give the dish a last light seasoning with a little salt and freshly ground black pepper.
This dish used Killeen goats’ cheese which is more like a cheddar texture, if this cheese is unavailable, you can substitute for a soft-style goats’ cheese or alternatively you could use crumbled feta. I prefer to roast the veg separately as if not apart from a timing issue the beetroot will stain the carrots.