HERITAGE CARROT, ORANGE AND SPINACH SALAD

Preparation 15 minutes, plus standing Cooking 25 minutes Serves 4-6 Look out for colourful heritage carrots at your local farmer’s market or greengrocer – the usual orange variety is just as tasty if you can’t find them.

300g baby carrots, mixed varieties and colours 3 tbsp olive oil 1 orange, cut into wedges, plus the juice of ½ orange ½ tbsp red wine vinegar 50g baby spinach leaves a small handful of mint leaves 75g black olives

FOR THE PICKLED RED ONION

175ml white wine vinegar 2 tbsp sugar 1 medium red onion, finely sliced in half moons

1 To make the pickle, heat the vinegar and sugar in a pan with ½ tsp salt until dissolved. Pack the onion into a jar (or put into a bowl) and pour over the hot vinegar. Leave for at least 30 minutes (the pickle should be at room temperature when served).

2 Heat the oven to 200°C (180°C fan oven) gas mark 6. Put the carrots in one layer on a lipped roasting tray; halve any large ones so they are all the same size and cook evenly. Drizzle with 2 tbsp oil and season with salt and freshly ground black pepper. Roast for 20-25 minutes until tender and tinged golden. Set aside to cool to room temperature.

3 To make the dressing, pour the orange juice, remaining olive oil and red wine vinegar into a screw-top jar along with salt and pepper and shake to emulsify. Check the seasoning.

4 Put the carrots, spinach, mint and olives into a bowl and toss with the dressing. Transfer to a serving plate and garnish with the orange wedges and some of the pickled onions. Serve the rest of the onions alongside.