ROAST CARROT & BEAN SALAD WITH FETA

Roast carrot & bean salad with feta image

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

Provided by Lesley Waters

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

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

Steps:

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.
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.

Nutrition Facts : Calories 395 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 19 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 3.1 milligram of sodium