Roasted carrot, cauliflower and almond salad

In a large bowl combine the following ingredients and mix well with your hands:

1 cauliflower broken into florets. 10 baby carrots cut lengthways into quarters. 3 tablespoons of olive oil. 1 clove of garlic ground to a paste. Half a teaspoon of sea salt and half a teaspoon of ground coriander.

Place in a single layer on a baking tray and roast until tender and golden brown – about 20-30 minutes at 230c.

Take it from the oven and scatter over a large handful of toasted flaked almonds. Gently mix, pile onto a platter and leave to cool to room temperature before eating.

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