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24 Carrot Gold Roasted Carrot Spinach and Feta Salad

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  • 24 Carrot Gold Roasted Carrot Spinach and Feta Salad

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    24 Carrot Gold Roasted Carrot, Spinach and Feta Salad
    Recipe details:
    Recipe Short Description: Per serving: 280 calories, 20.4g fat, 5.6g saturates, 0.84g salt
    Counts as 2 of your 5-a-day and contains over a third of your RDA of vitamin C
    Ingredients:
    1 pound, peeled and cut into chunks
    1 red onion, cut into wedges
    1 red pepper, deseeded and cut into wedges
    4 tablespoons olive oil
    2 whole cloves garlic
    3 tablespoons pumpkin seeds
    1 teaspooon cumin seeds
    juice half a lemon
    1 teaspooon honey
    salt and freshly ground black pepper
    1 bag baby spinach leaves
    4 ounces feta cheese crumbled
    2 tablespoons chopped fresh mint leaves
    Preparation:
    1. Preheat the oven to 350. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
    2. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
    3. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.
    Serves: 4
    Preparation Time: 35 mins
    Serving Suggestions:
    Additional Notes:For more delicious recipes check out www.britishcarrots.co.uk
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