Roasted Baby Carrot Salad

bowl Serves 4


  • 2 Tbsp olive oil
  • 2 Tbsp liquid honey
  • 1 lemon juice and grated zest
  • ½ tsp sea salt
  • ½ tsp smoked paprika
  • 500 g baby carrots (approx 2 bunches)
  • 100 g mixed salad leaves
  • 100 g goat’s cheese, sliced
  • 8-10 fresh mint leaves, roughly chopped
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  • Preheat the oven to 175ºC. To make the dressing, mix together the olive oil, honey, lemon juice and zest, salt and paprika in a jar and shake well to combine.

  • Trim the green leaves from the baby carrots and peel them. Cut larger carrots in half lengthways.

  • Place the carrots in a bowl and toss through half of the dressing. Place the carrots on a baking-paper-lined tray and roast them in the preheated oven for 15-20 minutes until they are tender and golden.

  • Arrange the salad leaves on a serving platter, top them with the warm roasted carrots and scatter over the goat’s cheese slices. Pour over the remaining dressing and garnish with the chopped mint to serve.

By Food Magazine

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