Three Summer Recipes with Chantenay Carrots
Devised by Rachel Green, Yorkshire TV’s Flying Cook
Lemon Roasted Chantenay with Feta and Mint Couscous Salad
400g Chantenay carrots cut in half lengthways
130ml boiling water
4 tbsp virgin olive oil
1/4 tsp crushed chilli seeds
Juice of one large lemon
3 garlic cloves peeled and cut in half
1 bunch mint roughly chopped
200g Greek feta cheese roughly crumbled
Sea salt and black pepper
Preheat oven to 180C/350F/Gas Mark4.
Place the carrots and garlic in a roasting tray. Drizzle with 2 tablespoons of the olive oil and the lemon juice. Season with sea salt and black pepper and sprinkle on the chilli seeds. Roast in the oven stirring twice during the cooking time for 20-25 minutes or until just tender but still with a bite. Then cool.
Meanwhile mix the couscous with the boiling water, stir well, add the 2 remaining tablespoons of olive oil, season and cool.
Mix together the carrots, couscous and mint, then fold in the feta cheese. Adjust seasoning if necessary.