Honey Roasted Carrot And Pumpkin Salad
Ingredients
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
Serves
This recipe serves up to 2
Method
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.