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Roast carrot & bean salad with feta

Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

  • Prep: 10 mins
    Cook: 30 mins
    Ready in 40 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 395
  • Carbohydrates 36
  • Saturated Fat 8
  • Sugar 19
  • Protein 18
  • Fat 21
  • Fibre 12
  • Salt 3.1

Nutrition per serving

  • Calories 395
  • Carbohydrates 36
  • Saturated Fat 8
  • Sugar 19
  • Protein 18
  • Fat 21
  • Fibre 12
  • Salt 3.1

Ingredients

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

Tip

Chickpeas
Great in just about anything, from houmous and curries to warm salads. Look for them in water rather than brine and be aware that organic brands tend to be a slightly darker colour.

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.

  2. Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

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