Roasted carrot and asparagus

A super simple salad recipe that can be ready in under 30 minutes! This delicious salad is flexible and can made your own, depending on what vegetables you have in the fridge. It's a perfect side for many dishes and is easy, versatile, and full of flavour!

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Serves 4-6

Vegetarian

Gluten-free

Ingredients

4 carrots, peeled and cut into quarters or batons
10 asparagus spears
4 garlic cloves
1 tbsp olive oil
Sea salt and freshly ground black pepper
100g Greek yoghurt
30g pistachios, roughly chopped or crushed
50g feta, crumbled
1 tbsp honey

Cooking instructions

Preheat the oven to 200°C/180°C fan/Gas 6.
Mix together the carrots, asparagus, whole garlic cloves, oil and plenty of seasoning on a large baking tray. Roast for 15-20 minutes or until the veg is softened.
Spread the Greek yoghurt over a serving plate and top with the roasted veg, discarding the whole garlic.
Serve with a sprinkling of pistachios and feta and a drizzle of honey, enjoy!

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