This punchy all-seasons vegetable salad is a really simple one to have in your repertoire. You can drizzle the dressing straight over the top of the salad or make extra and serve separately.
2 bunches Dutch carrots, washed and tops trimmed
2 tbsp extra virgin olive oil
70g pitted dried dates, cut into quarters (or substitute sultanas)
1 handful of picked mint leaves (about ½ a bunch)
100g creamy feta, chopped
1 tbsp honey
1 tbsp white wine vinegar
1. Preheat oven to 200C (180C fan-forced). Place carrots on a shallow baking tray lined with baking paper and toss with olive oil. Season with salt and pepper, and roast for 20-30 minutes until carrots are tender and browned. Remove from oven and set aside until you are ready to assemble the salad.
2. Place carrots on a platter and scatter over the dates, mint and feta. Drizzle the honey over the top and add a splash of white wine vinegar. Gently toss. A good sprinkling of sea salt flakes at the last moment wouldn't be a bad idea. Serve at room temperature.