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Roasted chantenay carrot, coriander, olive & rice salad

Roasted chantenay carrot, coriander, olive & rice salad

If you love olives, you'll love this recipe and the good news is this rice salad's really good for you too!

Serves: 6-8

What you need:

  • 500g Chantenay carrots, cut in half lengthways
  • 2 lemons
  • 1 handful coriander, roughly chopped
  • 200g cooked long grain rice, drained and cooled
  • 50g stoned black olives
  • 50g stoned green olives
  • 4 tsp olive oil
  • Sea salt and black pepper

What you do:

  1. Pre-heat the oven to 180˚c 350˚f gas mark 4. Place the carrots in a roasting tin and toss through 2 tablespoons of olive oil. Season well with salt and pepper, and squeeze the juice of one lemon over the carrots.
  2. Roast in the oven for about 10-15 minutes, until slightly coloured.
  3. Remove from the oven, allow to cool. Place in a mixing bowl, including the juices from the cooking, add the rice, coriander, olives, the remaining two tablespoons of olive oil and the juice of the other lemon. Season with black pepper and sea salt.

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Chantenay carrots

Chantenay carrots

Chantenay is a small sweet variety of carrot with crisp, orange flesh and a tender texture. Five Chantenay carrots count as one portion towards the recommended five portions of fruit and veg we should eat each day.

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