Roast Carrot, Shallot and Broccoli Salad
Salads aren’t just for summer! This tasty number makes the most of in season produce.
Serves: 2 Preparation Time: 5 minutes Cooking Time: 35 minutes
You’ll need:
4 large carrots, peeled and cut into rounds on the diagonal
8 round shallots peeled and quartered
2 tbsp olive oil
Big pinch sea salt flakes
1 head of broccoli
Juice of ½ lemon
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard
½ tsp agave nectar
1 can of butter beans, drained and rinsed.
1 bunch of dill, roughly chopped
3 tbsp mixed seeds
What to do:
Preheat your oven to 180°c. Put the carrots, shallots, olive oil and salt in a baking tray, toss together and roast for 35 minutes.
Grate the florets of the broccoli into a large bowl, add the rest of the ingredients – reserving some seeds and dill to sprinkle over the top – and mix together.
Once the vegetables are roasted, toss with the rest of the salad ingredients and divide between two plates. Top with the reserved seeds and dill.
Credits: ukshallot.com