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Title: Roasted Rainbow Carrot Salad
Categories: Vegetables, Citrus, Grains, Herbs
Yield: 6 servings

1 tb Clear honey
Grated zest and juice 1
- lemon
5 tb Extra-virgin olive oil
1 1/2 kg 53 oz) mixed heirloom or
- rainbow carrots; trimmed
- (or use regular)
1 Red onion; in thin wedges
Handful salad leaves
30 g (1 oz) pumpkin seeds;
- toasted in a dry pan
90 g (3 oz) pomegranate seeds
2 tb (ea) chopped parsley,
- coriander and mint

EQUIPMENT: Large roasting tin lined with compostable
baking paper

Set the oven to 180ºC/355ºF(fan)/gas 6.

Whisk together the honey/syrup, lemon zest, 1 tbsp of
the oil and a little seasoning.

Halve the carrots lengthways and put them in the
prepared roasting tin with the onion wedges. Add the oil
mixture and stir well so all the carrots are lightly
glazed. Spread out the veg in a single layer and roast
for 30-40 minutes or until tender, stirring several
times.

Whisk the lemon juice, remaining oil and some salt and
pepper. Arrange the carrots and some salad leaves on a
large platter. Top with the pumpkin seeds, pomegranate
seeds and herbs, then drizzle over the dressing and
serve.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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