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Roast Carrot, Shallot, Butter & Dill 💗
This beautiful salad sings Spring time with its roast carrots and caramelised shallots, chunky butter beans and lots of fresh dill.
A bit of a classic from my site and I think the combination is absolutely wonderful, especially with the fresh lemon and wholegrain mustard dressing.
It’s simple but delicious - recipe below!
All the love, Niki xxx
4 large carrots cut into rounds on the diagonal
4 banana shallots peeled and sliced in half and then lengthwise
2 tbsp olive oil
Big pinch sea salt flakes
Dressing
Juice 1/2 lemon
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard
1/2 tsp maple syrup
Pinch sea salt
1 can butter beans drained
1 bunch Dill
3 tbsp Pumpkin seeds
Toppings
Pumpkin seeds
Salt
To roast the veg;
Pre -heat your oven to 180c
Roast the carrots and shallots for approx 45 minutes.
To make the dressing;
Add all the ingredients to a jar and mix to combine.
To serve;
Toss together the roast carrots, shallots, butter beans, dill and pumpkin seeds.
Pour over the dressing and toss to combine again.
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