Roast Carrot & Green Bean Salad

Roast Carrot & Green Bean Salad

Roast root veggies are welcome addition to winter salads - whether you roast the carrots from scratch or happen to have some leftover from dinner the night before, this salad is vegtastically delicious and satisfying!

Ingredients to serve 2 as a main course or 4 as a side dish:

1 bunch of carrots, cut in half lengthways
1 pack of green beans
1 shallot, finely sliced
The zest and juice of a lemon
1 chilli deseeded and finely sliced
Olive oil
75g crumbly vegan cheese of your choice
A handful of mixed seeds
Sea salt
Freshly ground black pepper

1. Pre-heat the oven to 180c/ 350f/ gas mark 4.
2. Place the carrots in a large roasting tray then drizzle over a tablespoon of olive oil. Season to your taste with sea salt and freshly ground black pepper.
3. Put the carrots in the oven to roast for 30-35 minutes or until caramelised around the edges and tender in the middle
4. Meanwhile, cook the green beans in boiling water for 2-3 minutes or until their tender then drain and rinse until cold water. Scatter them over a clean, dry tea towel to dry.
5. Whisk together the lemon zest and juice with 2 tablespoons of olive oil in a large mixing bowl. Add the sliced shallots and chilli then season with a good pinch of salt and black pepper. Mix together and let the dressing sit for 5 minutes.
6. Once the carrots are cooked, allow them to cool a little before tumbling them into the mixing bowl along with the green beans and mix everything together.
7. Pile the salad onto a serving board, crumble over the crumbly cheese,  scatter over the mixed seeds and serve!