Roast Carrot & Bean Salad With Feta
This vibrant and flavorful carrot and bean salad is sure to brighten up any meal. Roasted carrots are tossed with a mixture of green beans, cannellini beans, red onion, and crumbled feta cheese, creating a colorful combination that's both hearty and refreshing. The dish is finished off with a hint of fresh mint, adding a burst of freshness to every bite.
— Constant Cookbook
Ingredients
- 1kg Chantenay or baby carrots
- few lemon thyme sprigs (optional)
- 2 tbsp olive oil
- 175g green beans , topped and halved
- 400g can butter or cannellini beans , drained and rinsed
- 1 small red onion , halved and finely sliced
- 200g pack feta cheese , crumbled
- small bunch mint
Instructions
- Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
- Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 3.1 milligram of sodium
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