Name: Roast carrot & bean salad with feta
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1kg Chantenay or baby carrots; few lemon thyme sprigs (optional); 2 tbsp olive oil; 175g green bean topped and halved; 400g can butter or cannellini bean drained and rinsed; 1 small red onion halved and finely sliced; 200g pack feta cheese crumbled; small bunch mint

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Roast carrot & bean salad with feta

Roast carrot & bean salad with feta

Lesley Waters

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

Ready in 40 minutes

A star rating of 4.7 out of 5.25 ratingsRate

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Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg Chantenay or baby carrots
few lemon thyme

sprigs (optional)
2 tbsp olive oil
175g green bean

topped and halved
400g can butter or cannellini bean

drained and rinsed
1 small red onion

halved and finely sliced
200g pack feta cheese

crumbled
small bunch mint

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Nutrition: per serving

kcal395
fat21g
saturates8g
carbs36g
sugars19g
fibre12g
protein18g
salt3.1g

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
step 2

Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

RECIPE TIPS

CHICKPEAS

Great in just about anything, from houmous and curries to warm salads. Look for them in water rather than brine and be aware that organic brands tend to be a slightly darker colour.

Recipe from Good Food magazine, July 2008

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A star rating of 4.7 out of 5.25 ratings

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