Back home
Ingredients
Method
- 6 carrots, quartered lengthways
- ½ cauliflower, cut into florets
- 1 crushed garlic clove
- 1 tsp cumin seeds
- 30ml olive oil
- 200g salad leaves
- 150g crumbled feta
- Coriander leaves, chopped
- Preheat the oven to 190C. Toss the carrots, cauliflower, cumin seeds, garlic and olive oil in a roasting tin with some seasoning, and roast for 40 mins. Arrange the salad leaves in a large serving bowl, toss through the feta and roasted vegetables, then scatter with the chopped coriander and a dash of the roasting oil to serve.
40 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box