Roasted Carrot & Green Bean Salad

Serves:  4 people

INGREDIENTS

600g medium carrots, peeled & cut into 4 lengthwise

2 tbsp olive oil

1 tsp cumin seeds

350g green beans, trimmed & steamed until tender

1 chip of cherry tomatoes, halved

½ cup fresh mint leaves, torn

¼ cup picked coriander leaves

¼ cup FreshLife Hazelnuts, toasted & chopped

¼ cup FreshLife Pumpkin Seeds

sour cream to dollop, optional

Honey Dressing:

1 tbsp runny honey

1 tbsp cider vinegar

3 tbsp olive oil

salt & freshly ground black pepper

METHOD

  • Preheat the oven to 200°C.

  • Combine all the dressing ingredients in a small screw-top jar and shake well.

  • Place the carrots on a lined tray, drizzle with oil and sprinkle over the cumin seeds. Toss to coat and place in the oven. Roast for 25-30 minutes until just tender.

  • Remove carrots from the oven and place on a serving plate. Scatter around the green beans and cherry tomatoes.

  • Drizzle over the dressing.

  • Sprinkle with the fresh herbs, then the FreshLife Hazelnuts and Pumpkin Seeds.

  • If using, dollop a little sour cream over the vegetables.

 
Salads, Christmas, Gluten FreeSarah BlazeyHazelnuts, Pumpkin Seeds