A fresh and filling salad loaded with sweet carrots, salty olives, fresh herbs and rice.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 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 tbsp olive oil
- Sea salt and black pepper
What to do:
Pre-heat the oven to 180ºc. 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.
Roast in the oven for about 15 minutes, until slightly coloured. 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.