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Ingredients
Method
- 6 carrots, quartered
- ½ cauliflower, cut into florets
- 1 crushed garlic clove
- 1 tsp cumin seeds
- 30ml olive oil
- 200g salad leaves
- 150g crumbled feta
- Chopped coriander
- Preheat the oven to 190C. Toss the carrots, cauliflower, cumin seeds and garlic in olive oil and place in a roasting tin. Roast for 40 mins, or until tender and charred. Arrange the salad leaves in a serving bowl and top with the feta and roasted veggies. Scatter with chopped coriander and enjoy.
40 mins
4 serving
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