Roast carrot & bean salad with feta

30-60 minutes 4 servings 400 kcal or less 5-a-day cannellini bean cannellini beans carrot chantenay feta cheese green bean green beans lemon thyme mains make ahead red onion red onions salad

N/A

Source

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

Method

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.