MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Rainbow Carrot Salad
 Categories: Vegetables, Citrus, Grains, Herbs
      Yield: 6 Servings
 
      1 tb Clear honey
      1    Lemon;
           - juice & grated zest of
      5 tb Extra-virgin olive oil
  1 1/2 kg Mixed heirloom or rainbow
           - carrots; trimmed
      1    Red onion; in thin wedges
           Handful salad leaves
     30 g  Pumpkin seeds;
           - toasted in a dry pan
     90 g  Pomegranate seeds
      2 tb Parsley; chopped
      2 tb Cilantro; chopped
      2 tb Mint; chopped
 
  Equipment: Large roasting tin lined with compostable baking paper.
  
  Set the oven to 180°C/355°F(fan)/gas 6.
  
  Whisk together the honey/syrup, lemon zest, 1 tb oil and a little
  seasoning.
  
  Halve the carrots lengthways and put them in the prepared roasting
  tin with the onion wedges. Add the oil mixture and stir well so all
  the carrots are lightly glazed. Spread out the vegetables in a single
  layer and roast for 30-40 minutes or until tender, stirring several
  times.
  
  Whisk the lemon juice, remaining oil and some salt and pepper.
  Arrange the carrots and some salad leaves on a large platter. Top
  with the pumpkin seeds, pomegranate seeds and herbs, then drizzle
  over the dressing and serve.
  
  Recipe FROM: https://www.deliciousmagazine.co.uk
  
  Uncle Dirty Dave's Archives
 
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