Roast carrot & bean salad with feta

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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• Cindy

  24 December 2008

  Cindy rated and commented on this recipe

  

  This recipe is really stunning. It looked great on our christmas table. I used round shaed carrots from Wooloworths and I added a teaspoon of Cumin when I roasted the carots.

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• Caroline

  04 March 2009

  Caroline rated and commented on this recipe

  

  I love this salad, really simple, perfect with some fish. I'm going to try with some cumin today. I did find it took longer than 30mins thogh

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• mumlig

  01 May 2009

  mumlig commented on this recipe

  Absolutely delicious!! Meat eaters and veggies all enjojed the taste. Just used slightly less cheese and used goat's cheese, not feta. Worked wonderfully.

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• mumlig

  01 May 2009

  mumlig rated this recipe

  

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• Jacqui Sayers

  08 September 2009

  Jacqui Sayers rated and commented on this recipe

  

  Excellent as a cold picnic salad too. Flavours are subtle but work well and textures together are really interesting...

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• jax

  08 April 2010

  jax rated and commented on this recipe

  

  Very tasty, but I added ground cumin to the carrots before roasting, and sprinkled sumac over the finished product which made it even tastier. Served it with fish, but next time I think it would work better on it's own or with chicken. Will make again.

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• icingonthefairycake

  13 April 2010

  icingonthefairycake rated and commented on this recipe

  

  I made this to be a side dish with the greek roast lamb recipe on this site. It fed 9 of us as a side dish and everyone loved it the evidence being an empty serving dish at the end. I will be trying it roasting the carrots on the bbq in the summer too, and will make it for family dinner with the pitta bread some nice warm evening.

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• Wildbluesun

  10 May 2010

  Wildbluesun rated and commented on this recipe

  

  Nice but slightly bland; I wouldn't serve it at an occasion but it's lovely as a lunch for one. I roasted the onion with the carrot because I'm not fond of raw onion.

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• Isabelle

  13 May 2010

  Isabelle rated this recipe

  

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• bigpants

  07 June 2010

  bigpants rated and commented on this recipe

  

  This was delicious and spot on, however I used a tin of mixed bean salad and served it with Moroccan spiced chicken. will deffo make this again. gorgeous.

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• LeonJack

  03 September 2010

  LeonJack rated this recipe

  

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• sammybeth75

  25 May 2011

  sammybeth75 rated and commented on this recipe

  

  So much better than it sounds like it should be! Roasted carrots delicious and I did the same as Wildbluesun and slung the onion into the oven for a few minutes with them. Fabulous, and surprisingly filling. Even more surprising it went down well with the meateater too! Although it would have been better with chicken in it apparently!

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• Khaddoroshik

  18 July 2011

  Khaddoroshik rated and commented on this recipe

  

  The torn mint is the masterstroke!

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• Victoria Lea

  12 February 2012

  Victoria Lea rated and commented on this recipe

  

  This is a easy, delicious, alternative side dish. Made it for my family and then for my book group. All enjoyed it

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• Mutty

  08 May 2012

  Mutty rated and commented on this recipe

  

  Absolutely delicious! It served 4 as a side dish with home roast ham and jacket potatoes. I was wary of putting all the red onion in but it was perfectly balanced so glad I did. Everyone enjoyed it and i will make it again soon!

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• ChloeCharlotte

  25 March 2013

  ChloeCharlotte rated and commented on this recipe

  

  One of the nicest hot salads I have found. Really would be delicious with summer BBQ's. I used normal, value carrots chopped into smaller quarters and it worked a treat. The feta is delicious with it.

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http://www.bbcgoodfood.com/recipes/6615/

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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

Preparation 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 18.0g, carbohydrate 36.0g, fat 21.0 g, saturated fat 8.0g, fibre 12.0g, sugar 19.0g, salt 3.1 g

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