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.

Recipe «Roasted carrot, watercress & walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.