- 1kg Chantenay or baby carrots
- few lemon thyme sprigs (optional)
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 175g green bean, topped and halved
- 400g can butter or cannellini bean, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 small red onion, halved and finely sliced
- 200g pack feta cheese, crumbled
- small bunch mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
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.