Roasted carrot, watercress & walnut salad

Cooking Salads Roasted carrot, watercress & walnut salad

This meal idea is perfect for fast dinners. Pick up a few ingredients at the supermarket, breeze through the express lane then zip home to whip it up.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220°C. Line a large roasting pan with non-stick baking paper. Toss the carrots and oil in a bowl. Arrange the carrots, in a single layer, in the prepared pan.
  2. Roast for 25-30 minutes or until tender. Set aside for 10 minutes to cool slightly.
  3. Place the carrots, watercress and walnut in a bowl. Toss to combine.
  4. Transfer the carrot mixture to a serving platter and top with the goats cheese.

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2 bunches baby carrots, trimmed, peeled
1 tbsp extra virgin olive oil
1 bunch watercress, leaves picked, washed, dried
60g walnut pieces, coarsely chopped
80g goats cheese

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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