Roasted Chantenay carrots with ricotta pecans and coriander

This roasted carrot salad is a fantastic veggie dish packed full of exciting flavours. The sweet spiced carrots go perfectly with the creamy ricotta and the crunchy pecans.  

Serves: 4 as a side

Preparation time: 10 minutes

Cooking time:  30 minutes

You’ll need:

500g Chantenay carrots

3tbsp olive oil

1 tbsp cumin seeds

1 tbsp chilli flakes

1 clove garlic, peeled and crushed

Salt and freshly ground black pepper

150g ricotta

125g pecans, chopped

1 small pack coriander, roughly chopped

What to do:

Heat the oven to 190C (170C fan).

In a large bowl mix the Chantenay with the olive oil, cumin seeds, chilli flakes and crushed garlic. Season with salt and pepper and mix to thoroughly coat the Chantenay.

Spread the Chantenay in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender. Remove from the oven and place into a serving dish.

Crumble over the ricotta and top with the chopped pecans and coriander.

Recipe credit: chantenay.co.uk