Around Easter time, it can be easy to go a bit over board on the sweet treats with all the chocolate going round. I’m not saying there’s nothing wrong with enjoying yourself but if you’re like me I begin to crave something lighter to enjoy. That led me to creating this Easter Inspired Roasted Carrot, Walnut and Feta Salad. The sweetness of the carrots with the saltiness of the feta plus the nuttiness of walnuts come together to make a scrumptious salad!
250-300g of Chantenay Carrots
1 tbsp Honey
1-2 tbsp Dried Thyme
30g Walnut Halves (Roughly a large handful)
1 x 400g tin of Butter Bans
Serves 2-3 as a main. Serves 4-6 as a side.
If you’re looking at making this recipe vegan you could easily swap the honey for agave nectar or another liquid sweetener of your choice. Swap the feta for a vegan cheese or something salty such as olives.
Begin by firstly washing and placing your carrots on to a baking tray. Drizzle with oil and honey and sprinkle on your herbs and seasonings. Give the carrots a good toss or mix with your hands and then roast in the oven at 200℃ for about 25-30 minutes. You want the carrots to have softened but still have a bit of bite to them to add texture to the salad.
In the meantime whilst the carrots are roasting, you can assemble your salad. Add your salad leaves to your bowl. Rinse your butter beans and add to the salad as well as your feta.
Toast your walnuts by adding them to a hot dry frying pan until they begin to colour on the edges. You may also be able to smell them releasing their oils. When they are done, take them off the heat and add to your salad bowl.
Once your carrots are done you can either choose to serve them cold or add them straight to your salad. Mix together and enjoy!
Have an awesome Easter everyone! This salad would make a great light Easter dinner or would be great as a side dish part of a bigger meal. Be sure to leave a comment below on what you are doing for Easter this year! Have a joyful and delicious time!