Roasted Carrot & Green Bean Salad
Serves: 4 people
600g medium carrots, peeled & cut into 4 lengthwise
2 tbsp olive oil
1 tsp cumin seeds
350g green beans, trimmed & steamed until tender
1 chip of cherry tomatoes, halved
½ cup fresh mint leaves, torn
¼ cup picked coriander leaves
¼ cup FreshLife Hazelnuts, toasted & chopped
¼ cup FreshLife Pumpkin Seeds
sour cream to dollop, optional
1 tbsp runny honey
1 tbsp cider vinegar
3 tbsp olive oil
salt & freshly ground black pepper
Preheat the oven to 200°C.
Combine all the dressing ingredients in a small screw-top jar and shake well.
Place the carrots on a lined tray, drizzle with oil and sprinkle over the cumin seeds. Toss to coat and place in the oven. Roast for 25-30 minutes until just tender.
Remove carrots from the oven and place on a serving plate. Scatter around the green beans and cherry tomatoes.
Drizzle over the dressing.
Sprinkle with the fresh herbs, then the FreshLife Hazelnuts and Pumpkin Seeds.
If using, dollop a little sour cream over the vegetables.