Carrot & Feta Salad

INGREDIENTS:

• 2 to 3 bunches of heirloom carrots
• 2 tablespoons olive oil
• 2 tablespoons runny honey
• 1 teaspoon of ground cumin
• A pinch of chilli flakes, to taste – optional
• 1 tablespoon of fresh thyme leaves
• Freshly ground black pepper and salt to taste
• 100g Feta Cheese, crumbled

CUMIN & HONEY DRESSING:

• 6 tablespoons olive oil
• 2 tablespoons runny honey
• 1 teaspoon of ground cumin
• 3 tablespoons of curly leaf parsley, finely chopped
• 1 clove of garlic, crushed
• Zest of 1 lemon Juice of 1 lemon
• Freshly ground black pepper and salt to taste

METHOD:

1. Heat the oven to 180ºC, 350ºF, Gas Mark 4 and prep a baking tray with greaseproof paper.
2. Wash and trim the carrots and cut them in half lengthways. Place them into a large bowl and toss with the olive oil, honey, ground cumin, salt, pepper and chilli flakes. Place on the baking tray and roast in the oven for 20 to 30 minutes, tossing occasionally until the carrots are cooked and golden.
3. To make the dressing, squeeze the lemon juice into a small bowl. Add the remaining ingredients and mix together until combined.
4. Empty the cooked carrots into a large bowl and mix with half of the dressing. Make sure you give it a good stir. Set to one side.
5. Assemble on a Denby serving platter. Place the carrots on first then top with the crumbled feta cheese. Drizzle over the remaining dressing and enjoy!