Roast carrot & bean salad with feta

Roast carrot & bean salad with feta

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins Ready in 40 minutes

Skill level

Easy

Servings

Serves 4

Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
395
protein
18g
carbs
36g
fat
21g
saturates
8g
fibre
12g
sugar
19g
salt
3.1g

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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Method

  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.

Recipe from Good Food magazine, July 2008

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Comments

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yurrnae's picture

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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