This is just so divine and tastes amazing. It can be a real crowd pleaser and eye-catching too! Enjoy!
You will need:
1 x 500g Chantenay carrots (mini) or 4 large carrots cut into thick batons
3 large parsnips, cut into thick batons
3 red onions
100g mushrooms
100g green beans
1 pack feta cheese
Thyme and parsley
1 tsp all-spice
Olive oil for roasting and frying
Salt and pepper to taste
Preparation:
- Preheat the oven to gas mark 6/200*C.
- Put the carrots and parsnips in a large roasting tin, toss in olive oil and herbs, salt and pepper and all-spice then roast in the oven till lightly browned and just tender but still with a bite, about 20 minutes. Transfer to a large salad bowl and allow to cool down slowly whilst you prepare the other ingredients.
- Blanch the green beans in some boiling water for about 2 minutes (so they still retain their crunch and colour), drain and add to the salad.
- Slice the red onions and mushrooms and sautee on a medium to high heat until lighty browned. Allow to cool for about 5 minutes then add to other salad ingredients.
- Finally, crumble over the feta cheese and toss a little in to the salad. Season if necessary with some sea salt and coarse ground black pepper. Serve with some crusty rolls.
