This roasted carrot salad is simple yet flavourful, making it a perennial crowd-pleaser. Set it in the middle of the table for easy serving at your next big feast.
Ingredients
Method
Preheat oven to 220ËšC. Place butter in a small saucepan over medium heat. Cook, swirling in pan, until foaming and nut brown (3-4 minutes). Take off heat, add garlic, honey and vinegar and mix
to combine.
Halve carrots lengthways and place in a single layer on a large baking tray lined with baking paper. Drizzle over butter mixture and season to taste. Roast until golden and tender (20-25 minutes).
Meanwhile, for dressing, combine ingredients in a blender and blend until smooth; season to taste.
Serve carrots, topped with chickpeas, rocket and watercress. Drizzle with dressing to serve.
A healthy serve of goat’s cheese or marinated feta scattered over this salad will amplify both the flavour and texture of this dish.
Note