ROASTED CARROT SALAD

Clementines, smoked almonds, vivid parsley dressing and rocket.

Total 1 hour 40 minutes Serves 4

12 LARGE CARROTS

2 CLEMENTINES

1 TABLESPOON OLIVE OIL

2 TABLESPOONS SMOKED ALMONDS

½ A BUNCH OF FLAT-LEAF PARSLEY (15G) 8 TABLESPOONS COTTAGE CHEESE 1 TABLESPOON RUNNY HONEY

1 TABLESPOON RED WINE VINEGAR 4 WHOLEMEAL PITTAS OR SMALL FLATBREADS 60G ROCKET

1 Preheat the oven to 200°C. Scrub the carrots, then place in a large roasting tray in a single layer. Squeeze over the clementine juice, placing the squeezed halves in the tray. Drizzle with the olive oil, add a pinch of sea salt and black pepper, then cover tightly with tin foil and roast for 1 hour. Remove the foil, give the tray a good jiggle and roast for another 30 minutes, or until beautifully soft. Meanwhile, blitz the almonds in a blender until fairly fine, then tip out for later. In the blender, blitz the parsley, stalks and all, with 6 tablespoons of cottage cheese and 1 tablespoon of red wine vinegar until smooth, loosening with a splash of water, if needed, then season to perfection. Spread across a large serving platter and ripple through the remaining cottage cheese.

2 Remove the carrots from the oven, drizzle with the honey and red wine vinegar, then scatter over the almonds. Heat the pittas in the oven for a few minutes while you arrange the roasted carrots on the platter, sprinkle over the rocket and drizzle with any sticky juices from the tray. Serve with the pittas.

ENERGY: 340kcal FAT: 9.5g SAT FAT: 2.4g PROTEIN: 12.1g CARBS: 53.6g SUGARS: 21.2g SALT: 1.7g FIBRE: 11.6g