Roast Carrot Salad

ingredients

serves 4 people

  • 1kg of roasted carrots

  • 2 small radishes

  • 4 raw baby carrots

  • 100g baby spinach

  • 50g fresh parsley

  • 50g fresh coriander

  • 25g fresh mint

  • 100g toasted slivered almond

  • 50g pomegranate seeds

  • 100g goats cheese

  • 50ml olive oil

  • juice of half a lemon

  • pinch of salt

method

Firstly make sure you have all the ingredients before you start (do all your prep before you start cooking) Cooking should be enjoyed and not a stress full activity at the end of hard working day.

  1. roast carrots at 180 degrees for 30 mins or until tender

  2. thinly slice radish and baby carrots and set to one side

  3. toast almonds in pan until golden brown on a low heat to avoid burning

  4. roughly cut baby spinach and set to one side

  5. using a large salad bowl, progressively add all ingredients except the olive oil and lemon juice

  6. drizzle the dressing on the salad, or serve dressing separately

DRESSING

  1. in a small bowl whisk together the lemon juice and olive oil, then salt to taste

Matt Birley