Honey Roasted Carrot And Pumpkin Salad


1 bunch Dutch carrots or 4 large carrots

½ Butternut pumpkin, diced

400g tin chickpeas, drained

1 tbs rosemary and/or thyme (optional)

2 tbs olive oil

1 tbs honey

1 tbs white wine vinegar

1 tsp Dijon mustard

120g goat’s cheese

1 bunch watercress, baby spinach, or rocket

Prep time

10-15 mins

Cooking time

35-45 mins


This recipe serves up to 2


1. Preheat oven to 200°C. Line a large baking tray with baking paper.

2. Place the carrot, pumpkin, chickpeas and herbs in a large bowl and toss with one tablespoon of olive oil. Season with salt and pepper as desired. Arrange the mixture in a single layer on the lined tray.

3. Bake, turning occasionally, for 20-25 minutes, or until the mixture begins to brown.

4. Meanwhile, combine the vinegar, honey, mustard and remaining oil to form the dressing. Arrange the watercress/baby spinach/rocket a serving bowl.

5. Remove the carrot mixture and add to the serving bowl. Drizzle with dressing and top with sliced goat’s cheese. Season to serve.