Roast carrot & bean salad with feta

Recipe uploaded by

Lesley Waters

3 ratings

Recipe by Lesley Waters

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1. 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.
2. 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.

Chickpeas

Great in just about anything, from houmous and curries to warm salads. Look for them in water rather than brine and be aware that organic brands tend to be a slightly darker colour.

Per serving

395 kcalories, protein 18g, carbohydrate 36g, fat 21 g, saturated fat 8g, fibre 12g, salt 3.1 g

'We loved the taste, colour and crunch of this filling salad. I scrubbed the baby carrots, but didn't peel them, which really added to the wonderful flavour.'

Latest comments and suggestions

• cmf-foodfile

  26 June 2008

  cmf-foodfile commented on this recipe

  This recipe sounds really tasty, though I haven't tried it yet. I am concerned about the claim that it provides all 5 of your 5-a-day! Possibly, if I were to eat the whole salad myself - but I wouldn't want to eat that big a helping, even if I could. But the amounts given were to give a salad for 4 people. Also how can a set of 4 main veg ingredients, cos we can't really count the thyme or the mint, be counted as 5 servings?

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• Katie

  26 June 2008

  Katie rated and commented on this recipe

  

  This was absolutely delicious, all the ingredients complimented each other perfectly. My partner usually complains when we have dishes without meat, but but we both enjoyed it when we ate it. I'll definitely be preparing this again; I love simple dishes like this, with a few ingredients but lots of flavour.

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• Minnieminor

  27 June 2008

  Minnieminor rated and commented on this recipe

  

  Did this for supper tonight (half quantities) as only two of us. Will be doing it next week at my mothers birthday party 91. It was very nice and so simple and I think all invited to the party will enjoy it, age range 18 months to 91.

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• Belkey

  22 July 2008

  Belkey rated and commented on this recipe

  

  I really liked this recipe, roasting carrots is an excellent way to concentrate the flavour of what is otherwise a rather bland vegetable.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

5 of 5-a-day

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

Per serving

395 kcalories, protein 18g, carbohydrate 36g, fat 21 g, saturated fat 8g, fibre 12g, salt 3.1 g

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