Add Some Colour
Cooked carrots provide a melt-in-the-mouth sweetness giving depth to any dish, and you can add herbs such as thyme or rosemary, or crushed garlic for extra flavour too.
24 Carrot Gold Roasted Carrot, Spinach and Feta Salad Recipe
This delicious roasted carrot, spinach and feta salad will liven up any dinner table with its bright colours and equally gorgeous taste.
Preheat the oven to 220C/Fan 200C/Gas Mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.
Serves: 4
Ingredients (Serves 4):
450g/1lb carrots, peeled and cut into chunks
1 red onion, cut into wedges
1 red pepper, deseeded and cut into wedges
60ml/4tbsp olive oil
2 whole cloves garlic
45ml/3tbsp pumpkin seeds
5ml/1tsp cumin seeds
juice half a lemon
1 tsp runny honey
salt and freshly ground black pepper
1 (100g) bag baby spinach leaves
100g/4oz feta cheese crumbled
30ml/2tbsp chopped fresh mint leaves