This is a colourful salad, just as good eaten the day after at work as warm on the day. But not so good eaten on the tube, where I nearly ended up with the whole thing in my lap! I am developing something bordering on obsession with roast onions and carrots, they become and sweet and lovely once roasted and are perfect eaten cold too! So good!
Roasted Carrot, Spinach and Feta Salad (from Good Food Channel)
(3 WW ProPoints per serving)
450g carrots, peeled and cut into chunks
1 red onion, cut into wedges
1 red pepper, deseeded and cut into wedges
60ml olive oil
2 whole cloves of garlic
1 tsp cumin seeds
3 tbsp pumpkin seeds
Juice of half a lemons
1 tsp runny honey
1 bag of baby spinach leaves
100g feta cheese, crumbled
2 tbsp chopped leaves of mint
Preheat the oven to 220C. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.