Double Bean and Baby Carrot Salad

 

Serves: 4

Ingredients:

1kg chantenay or baby carrots

2 Tbsp. olive oil

2 Cups green beans (topped and halved)

4 Cups cannellini beans (drained and rinsed)

1 small red onion (halved and finely sliced)

2 cups feta cheese (crumbled)

1/4 cup mint

Method:

1. Preheat over to 220C/fan 200C/gas 7. In a large roasting tin, toss carrots and 1 tablespoon olive oil. Season to taste.

2. Roast in over for 30 minutes or until golden (turn halfway through cooking). Boil green beans for about 2 minutes, then cool and rinse.

3. Combine green beans, cannellini, 1 tablespoon olive oil, onion and feta cheese, season to taste. Toss mixture with carrots, and then add mint before serving.

Nutrition per serving:

Kcalories 395, protein 18g, carbohydrate 36G, fat 21 g, saturated fat 8g, fibre 12g, sugar 19g, salt 3.1 g.