Roasted Carrot, Feta, Honey + Candied Walnut Salad

Serves 2-4 as a side dish

750g dutch carrots, tops removed
2 tbsp olive oil
Salt and pepper
2 tbsp honey.

For the candied Walnuts:
Date syrup or local honey
Pinch sea salt flakes

2 tsp sesame seeds
2 tbsp pepitas
2 tbsp dried sour cherries
Micro herbs of choice (or reserved carrot tops)

1. Start by pre-heating the oven to 180 degrees celsius
2. Add the honey and olive oil to a roasting tray and heat for 5 minutes.
3. Remove and with a spoon, mix the warm olive oil and honey.
4. Add the carrots and toss to coat, then spread evenly across the tray.
5. Season to taste with salt and pepper and return to the oven for 15-20 minutes.
6. Make the candied walnuts but heating the date syrup or honey in a saucepan over a medium heat.
7. Once bubbling, remove from the heat and stir through the walnuts, ensuring they’re evenly coated.
8. Spoon onto a lined baking tray, sprinkle with salt and refrigerate for 20 minutes.
9. When the carrots are tender, remove and plate with sour cherries, micro herbs, pepitas and sesame seeds.
10. Top with candied walnuts and serve!

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein