Roasting carrots brings out their natural sweetness. Together with tangy, salty feta they make a fabulous salad that’s ideal for lunchboxes too.
Takes 30 minutes • Serves 2 (easily doubled)
– 300g/10oz carrots, peeled and halved or quartered lengthways.
– 1 tsp caraway seeds.
– 2 tsp olive oil.
– 1 orange.
– 2 tsp red wine vinegar.
– 1 tbsp mixed seeds, such as pumpkin, sunflower and linseed.
– 2 large handfuls of baby leaf spinach.
– 50g/2oz feta.
Step 1:Preheat the oven to 200°C/180°C fan/gas 6.
Step 2:Cook the carrots in a pan of boiling water for 4 minutes. Drain, tip on to a baking sheet, then toss with the caraway seeds, a teaspoon of oil, the zest from the orange and seasoning. Roast for 20 minutes until golden and tender.
Step 3:Meanwhile, cut away the pith from the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl. Squeeze out any remaining juice from the leftover bits of orange, then add the remaining oil, the vinegar, seeds and seasoning. Stir, then combine with the roasted carrots and spinach. Divide between two plates and crumble over the feta.