Autumnal roast carrot, pepper and red onion salad
Skill level: Easy peasy
Costs: Cheap as chips
This gloriously rich and sunny coloured salad is guaranteed to brighten up a dull autumn or winters day. Warm, sweet roasted vegetables with earthy spices are baked in spices and then served with salad to make a delicious lunch or light supper served simply with crusty bread. The cumin seeds and chopped mint leaves give this salad some spark and is a great way to include warming, tasty veg into your meals.
- 6 medium sized carrots
- 1 large red pepper
- 1 large red onion
- 4tbsp olive oil
- 2tsp cumin seeds, lightly crushed
- Salt and freshly ground black pepper
- 2tbsp freshly chopped mint leaves
- 150g baby spinach leaves, washed
- 50g toasted pine nuts
- 100g feta cheese
For a more substantial meal, replace the cheese with 350g lean cooked chicken or lamb cut into small pieces.
- Pre-heat oven to 200C/400F/Fan 180C/Gas Mark 6. Line a large baking tray with baking parchment. Peel the carrots, cut in half and then in half through the middle, to make thick baton shapes. Put in a large bowl.
- Halve and deseed the pepper, and cut into large chunks. Peel the onion and cut into chunky wedges. Toss into the carrot along with the oil and mix well.
- Spread the vegetables evenly over the baking tray. Sprinkle with cumin seeds and plenty of seasoning. Bake in the oven for 30 mins until tender and lightly golden. Leave to cool for 20 mins. Drain and put in a heat proof bowl.
- Toss the mint, spinach and pine nuts into the warm vegetables and pile on to a heatproof platter. Crumble over the feta cheese and serve whilst still warm.