I picked up a bag of colourful carrots the other day from the greengrocer, and wanted to show them off in a simple salad. It would make the perfect side to roast chicken, as a collection of sides and salads, or as a cold lunchtime dish. Top with extra chopped nuts, pomegranate seeds or chopped mint, and serve with tzatziki or hummus, if you like. Obviously orange carrots work just as well as a colourful mix!
Carrot and Feta Salad
8 carrots, peeled and roughly chopped
1tbsp olive oil
1/2tsp ground cumin
1/2tbsp honey or maple syrup
1tbsp lemon juice
50g-75g feta
large handful fresh coriander, roughly chopped
1 Preheat the oven to 200C (180C fan). In a large roasting tin toss together the carrots with oil, cumin and plenty of seasoning. Roast for 35min, before carefully removing from the carrots, add the honey or maple syrup and return to the oven for a further 10min.
2 Transfer the carrots to a large serving bowl, toss through the feta and coriander, and serve.
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