Roast carrot, coriander & feta salad

Name: Roast carrot, coriander & feta salad
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg carrots peeled and cut into batons; 1 tbsp olive oil; 2 tbsp sweet chilli sauce; 200 g pack of feta cheese, crumbled; 1 small red onion, finely chopped; 40 g pine nuts, roasted; 250 g cherry tomatoes, quartered; 28 g coriander, roughly chopped; 1 lime cut into wedges

Chewing the cud. @lasmountainman

This recipe is taken from Waitrose Weekend published on 14th July. I’m no cook but it sounded interesting so prepared this for 2 just halving the ingredients. Photo above is my first foray into cooking and was immensely impressed with the results. Carrots like you’ve never tasted before! Prep time was around 15 minutes but you could save on this if you buy prepared batons.

Chewing the cud. @lasmountainman

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Ingredients

20 minutes

4 servings

1.5 kgcarrots peeled and cut into batons
1 tbspolive oil
2 tbspsweet chilli sauce
200 gpack of feta cheese, crumbled
1small red onion, finely chopped
40 gpine nuts, roasted
250 gcherry tomatoes, quartered
28 gcoriander, roughly chopped
1lime cut into wedges

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Steps

20 minutes

1

Preheat the oven to 220 deg C, gas mark 7. Line a large baking tray with foil. Toss the carrot batons in the oil and 1 tbsp of the chilli sauce (save the other one for later). Transfer to the prepared tray, spreading the carrots out into a single layer.
2

Roast for 10 minutes, the switch the oven to grille setting. Keeping an eye on them, grill the carrots for 10 minutes more, until golden around the edges but still al dente.
3

Transfer the carrots to a serving dish and scatter over the feta, red onion and cherry tomatoes. Drizzle the remaining chilli sauce over the top, then finish with the pine nuts and coriander. Serve, with the lime wedges alongside to squeeze over.