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:

1. 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.

2. 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.

3. 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