Roast Carrot and Bean Salad with Feta

Name: Roast Carrot and Bean Salad with Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: middle eastern
Ingredients: 1kg Chantenay or baby carrots; few lemon thyme sprigs (optional); 2 tbsp olive oil; 175g green bean topped and halved; 400g can butter or cannellini bean drained and rinsed; 1 small red onion halved and finely sliced; 200g pack feta cheese crumbled; small bunch mint

4.70 (25)

⏱ 40 mins 🍽 Serves 4 🌶 middle eastern ✅ Easy 🏷 Main course

This colourful salad delivers a full portion of vegetables in one delicious meal. Baby carrots are roasted until golden and sweet, then combined with crisp green beans, creamy butter beans, sharp red onion and salty feta cheese. Fresh mint adds a final aromatic touch. It's a simple, nutritious option that works wonderfully as a main course or a substantial side dish, and any leftovers make a great packed lunch.

Ingredients

1kg Chantenay or baby carrots
few lemon thyme sprigs (optional)
2 tbsp olive oil
175g green bean topped and halved
400g can butter or cannellini bean drained and rinsed
1 small red onion halved and finely sliced
200g pack feta cheese crumbled
small bunch mint

Method

Preheat the oven to 220C/fan 200C/gas 7. Place the carrots in a large roasting tin, add the lemon thyme if you are using it and half the olive oil, then season generously. Roast for about 30 mins until they turn golden, remembering to turn them halfway through the cooking time.
While the carrots are roasting, boil the green beans in water for 2 mins. Drain them and rinse under cold running water, then drain once more. In a bowl, combine the green beans, your choice of cannellini or butter beans, the rest of the oil, the sliced onion and the crumbled feta, seasoning as you like. Toss this mixture with the hot roasted carrots, then tear the fresh mint leaves and stir through just before you serve.