Ingredients


2 tbsp olive oil

1 tbsp cumin seeds

500g carrots, peeled, halved and cut into batons

1 tbsp maple syrup

½ lemon, juiced

large handful mint leaves, roughly chopped

100g lamb's lettuces

85g feta cheese, crumbled











Method


Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning.

Roast for 25 mins, turning halfway through cooking. Drizzle over the maple syrup, stir and roast for 5 mins more.

Toss the mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spiced roast carrot & feta salad
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