Grilled carrots, Boursin^® Velvety & savoury granola

Method

Step 1
Heat the oven to 180C/160C fan/gas 4. Combine the pumpkin seeds, oats, cashew nuts, sesame seeds and nigella seeds in a bowl. In another bowl, mix the soy sauce, maple syrup and 2 tsp olive oil together with the ground coriander and smoked paprika, then pour over the seeds and oats, mixing to coat. Tip onto a baking tray lined with baking parchment, then cook for 15-20 mins until golden – shake halfway to prevent sticking. Remove from the baking tray and set aside.

Step 2
To create the dressing, combine the honey, lemon juice, Dijon mustard and 1 tbsp olive oil. Season well with salt and freshly ground black pepper, then set aside. In a large bowl, combine the fresh herbs.

Step 3
Put a griddle pan on a high heat. Toss the carrots in 1 tbsp of olive oil, season with salt and freshly ground black pepper, then add to the pan. Cook for 15-20 mins until tender and charred. Alternatively, you can roast them in the oven at 200C/180C fan/gas 6 for 30-40 mins.

Step 4
Drizzle the dressing over the herb salad, then toss to combine. Spread the Boursin^® Velvety Garlic & Herbs over half of a large plate or platter, then arrange the dressed herbs on the other half. Top with the carrots, then scatter over the savoury granola and serve.