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Roast Carrot and Bean Salad

  • Vegan
  • Vegetarian

Preparation Time
10mins
Cooking Time
20mins
Level
Easy
Serves
4
Free Food
FF
Ingredients

1 kg Baby carrots

1 tbsp Olive oil

175g Green beans, topped and halved

400g tin Cannellini beans, drained and rinsed

1 Small red onion , halved and finely sliced

100g Feta cheese, crumbled (optional)

Small handful Fresh mint, torn

Salt and black pepper

Method

Serves 4 
1.5 yums per serving

Heat the oven to 220°C/200°C  fan/ gas mark 7. Put the carrots into a large roasting tin and drizzle with half the oil.

Toss together and season well.

Roast in the oven for about 30 mins until golden. Stir the carrots halfway through.

Place a saucepan of water over a high heat and bring to the boil.

Reduce the heat and add the green beans, cooking for two mins. Drain and cool under cold running water.

Mix the green beans, cannellini beans, remaining oil, onion and Feta in a large bowl. Season to taste with salt and pepper.

Toss with the hot carrots and add the mint just before serving.

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