Add some cooked grains or a drained can of Essential lentils to this salad to make it even more substantial.
Vegetarian
Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Ingredients
1½kg Essential Carrots, peeled and cut into batons
1 tbsp Essential Olive Oil
2 tbsp sweet chilli sauce
200g pack Essential Greek Feta, crumbled
1 small Essential Red Onion, finely chopped
250g pack Essential Cherry Tomatoes, quartered
40g pine nuts, toasted
28g pack coriander, roughly chopped
1 Essential Lime, cut into wedges
Method
Preheat the oven to 220ºC,
gas mark 7. Line a large baking
tray with foil. Toss the carrot
batons in the oil and 1 tbsp of
the chilli sauce. Transfer to the
prepared tray, spreading the
carrots out into a single layer.
Roast for 10 minutes, then
switch the oven to grill setting.
Keeping an eye on them, grill
the carrots for 10 minutes
more, until golden around the
edges but still al dente.
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.
Cook’s tip
To save time use 3 x 400g packs Essential Carrot Batons – they’re already prepared for you.
