Roasted carrot and butterbean salad Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
For 2:4 small carrots, sliced in half lengthways
400g can of butterbeans, drained
large handful of spinach, ripped
1 spring onion, chopped
small handful of diced feta cheese
olive oil
mint
thyme
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Roasted carrot and butterbean salad
1. Boil the carrots for about 15 minutes.
2. Put oven on at 200 degrees C.
3. Add carrots to baking tray and toss with thyme and oil
4. Roast for about half an hour, depending on how crispy you want them.
5. Set the spinach on the plate, followed by the butterbeans and cheese.
6. Set the carrots across the top, and sprinkle over the spring onions and herbs.
Register or login to add a comment!
