Warm roast carrot and goat’s cheese salad

Name: Warm roast carrot and goat’s cheese salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 3 red onions; 450g baby carrots; 2 tbsp olive oil; 1½ tbsp caraway seeds; 40g chopped walnuts; 2 pitta breads; 2 tbsp honey; Big squeeze of lemon juice; 100g goat’s cheese, crumbled; 100g watercress

Easy
February 2015

Easy
February 2015

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 50 min

Sweet roast carrots, creamy goat’s cheese and peppery watercress come together in this dish to make a salad recipe less ordinary.

Nutrition: per serving

Calories: 437kcals
Fat: 25.7g (7.1g saturated)
Protein: 12.8g
Carbohydrates: 40g (19.1g sugars)
Fibre: 6.8g
Salt: 0.9g

Nutrition: per serving

Calories: 437kcals
Fat: 25.7g (7.1g saturated)
Protein: 12.8g
Carbohydrates: 40g (19.1g sugars)
Fibre: 6.8g
Salt: 0.9g

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Ingredients

3 red onions
450g baby carrots
2 tbsp olive oil
1½ tbsp caraway seeds
40g chopped walnuts
2 pitta breads
2 tbsp honey
Big squeeze of lemon juice
100g goat’s cheese, crumbled
100g watercress

Method

Heat the oven to 200°C/fan180°C/gas 6. Peel and quarter the onions keeping the roots intact. Toss in a roasting tin with the carrots, olive oil and caraway seeds. Roast for 45 minutes or until tender.
Toast the walnuts in a pan over a medium heat, tossing, for 2-3 minutes until lightly coloured. When the veg are nearly done, halve and open out the pitta breads, drizzle with olive oil, season and toast for 5 minutes on a baking tray in the oven until crisp. When you put the pittas in, take the carrots out and drizzle with the honey and lemon juice, then put them back in while the pittas are cooking.
To serve, break the pittas into shards and toss with the roasted veg, goat’s cheese, and the walnuts, watercress and the juices from the tin to dress.