About this recipe:A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.
900g carrots, peeled and thinly sliced on the diagonal
55g flaked almonds
2 cloves garlic, finely choppe
4 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
40g dried cranberries
115g crumbled Danish blue cheese
40g rocket leaves
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat an oven to 200 C / Gas 6.
Combine the carrots, almonds and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking tray.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the rocket and serve immediately.