Carrot Salad

Ingredients

• 300 g dutch carrots (or regular carrots) halved lengthways
• 1 tablespoon of olive oil
• 1 teaspoon of honey
• salt and pepper (and extra for seasoning salad)
• 100 g (4 large handfuls) spinach and rocket mix
• 110 g goats cheese
• 1/4 cup loosely packed chopped mint
• 50 g pistachios
• 1 heaped teaspoon finely chopped chives
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• juice and zest of large lemon
• salt and pepper

Instructions

1. 1

   Preheat your oven to 180c fan forced and line a baking tray with baking paper.

2. 2

   Arrange the carrots on the baking tray and drizzle the olive oil and honey over the carrots and season with salt and pepper. Bake for 25 minutes or until cooked through.

3. 3

   Meanwhile, prepare the lettuce and herbs. And make the dressing by adding in the dressing ingredients into a small jar with a lid and shaking vigorously to combine.

4. 4

   When the carrots have just cooked through add the pistachios for two minutes. Remove from the oven and set aside to cool.

5. 5

   On a large platter, arrange the salad leaves, roasted carrots, goats cheese and mint.

6. 6

   Sprinkle with the pistachios and chives and season with salt and pepper.

7. 7

   When you’re ready to serve the salad, dress with the honey lemon vinaigrette.