1kg Chantenay or baby carrots
few lemon thyme sprigs (optional)
2 tbsp olive oil
1 tbsp garlic infused
1 tbsp balsamic vinegar
1 tbsp chopped chives or parsley
175g green beans , topped and halved
100g baby spinach leaves
200g pack feta cheese , crumbled
small bunch mint
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 spinach, green beans, balsamic, garlic infused oi, herbsl and feta, then season to taste.
Toss with the hot carrots, then tear in the mint just before serving.
395 kcalories, protein 18g, carbohydrate 36g, fat 21 g, saturated fat 8g, fibre 12g, sugar 19g, salt 3.1 g
Recipe adapted from: Good Food