HONEY-ROASTED CARROT + PERSIAN FETA SALAD
SERVES 4 | GLUTEN FREE
16 Dutch carrots, cleaned and peeled
2 tbsp raw honey
4 radishes, finely sliced
1/2 pomegranate, seeds removed
100g Persian feta
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
Salt and pepper
Preheat oven to 180oC. Place carrots onto a roasting tray. Drizzle with honey. Bake in the oven for 15 minutes or until tender and lightly caramelised.
Place carrots onto a serving plate. Top with radishes and pomegranate seeds. Crumble over feta.
Drizzle with red wine vinegar and olive oil. Season to taste with salt and pepper.