Recipe

Roasted carrot and courgette salad with feta cheese and walnuts.

Serves: 2 people   |   Prep time: 8 minutes   |   Cooking time: 8 minutes

British   |   Main   |   Vegetarian

  

Ingredients

• 2 Courgettes, washed and trimmed
• 2 Carrots, trimmed and peeled
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• Freshly ground Salt and Black Pepper
• 100g Feta Cheese, crumbled
• 50g Walnut Pieces
• 1 tbsp Fresh Parsley, chopped

  

Method

1. Pre-heat the oven to 200°C/Fan 180°C/425°/Gas Mark 6.
2. Spiralise the courgettes and carrots using the ‘thin spiral cone’.
3. Place in a bowl and add the oil, vinegar and seasoning and mix well.
4. Spread the vegetables onto a large (or 2 smaller) baking tray and roast for around 7-8 minutes, stirring a couple of times.
5. Meanwhile, toast the walnuts in a dry pan, stirring frequently to prevent burning, then tip onto a plate to cool.
6. Remove the vegetables from the oven and place in a serving bowl.
7. Sprinkle over the cheese, walnuts and finally the parsley.
8. Delicious served as a light lunch or as an accompaniment to grilled meats or fish.