Roast carrot and feta salad recipe
Ingredients
6 large carrots, quartered lengthways
1/2 small cauliflower, cut into florets
1 garlic clove, crushed
1 tsp cumin seeds
30ml (2 tbsp) olive oil
1 x 200g bag crispy salad
150g (5oz) feta cheese, crumbled
handful fresh coriander leaves, chopped
This delicious salad makes a great midweek meal, packed with delicious veg and lightly spiced with cumin. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. In a roasting tin, toss the carrots, cauliflower, garlic and cumin seeds with the olive oil. Roast for 35-40 minutes, until tender. Arrange the salad leaves in a serving bowl. Top with the feta and roasted vegetables and scatter over the chopped coriander.
