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Roast carrot, coriander & feta salad
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1.5kg essential Waitrose Carrots, cut into batons
1 tbsp olive oil
2 tbsp sweet chilli sauce
200g pack essential Waitrose Greek Feta, crumbled
1 small essential Waitrose Red Onion, finely chopped
250g pack essential Waitrose Cherry Tomatoes, cut into quarters
40g pine nuts, toasted
28g pack coriander, roughly chopped
2 limes, halved
1. Preheat the oven to 220°C, gas mark 7. Line a large baking tray with tin foil. Toss the carrot batons in the olive oil and 1 tbsp of the sweet chilli sauce. Transfer to the prepared tray, spreading the carrots out into a single layer.
2. Roast for 10 minutes, then switch the oven to grill setting. Keeping an eye on them, grill the carrots for a further 10 minutes, 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 sweet chilli over the top and finish with the pine nuts and chopped coriander. Serve the lime halves alongside to squeeze over.
Cook’s tip To save time use 3 x 400g packs essential Waitrose Carrot Batons.
Typical values per serving: