Roasted chantenay carrot coriander olive and rice salad

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Roasted chantenay carrot coriander olive and rice saladRecipes with Chantenay Carrots
Devised by Rachel Green, Yorkshire TV?s Flying Cook

Roasted Chantenay Carrot, Coriander,
Olive and Rice Salad
Serves 6-8

500g Chantenay carrots, cut in half lengthways
2 lemons
1 handful coriander, roughly chopped
200g cooked long grain rice, drained and cooled
50g stoned black olives
50g stoned green olives
4 tsp olive oil
Sea salt and black pepper

  1. Pre-heat the oven to 180?c 350?f gas mark 4. Place the carrots in a roasting tin and toss through 2 tablespoons of olive oil. Season well with salt and pepper, and squeeze the juice of one lemon over the carrots.
  2. Roast in the oven for about 10-15 minutes, until slightly coloured.
  3. Remove from the oven, allow to cool. Place in a mixing bowl, including the juices from the cooking, add the rice, coriander, olives, the remaining two tablespoons of olive oil and the juice of the other lemon. Season with black pepper and sea salt.