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Lemon Roasted Chantenay with Feta & Mint Couscous Salad   Veg  CD  ACC  35mins plus Cooling


Serves 4    Cold  Vegetarian  Vegetables  Fruit  Accompaniment  Salads  Gluten Wheat Free  Eggless




400g/14oz Chantenay carrots cut in half lengthways
150g/+5oz couscous
130ml/4˝fl.oz boiling water
4 tbsp virgin olive oil
˝ teasp crushed chilli seeds
Juice of one large lemon
3 garlic cloves peeled and cut in half
1 bunch mint roughly chopped
200g/7oz Greek feta cheese roughly crumbled
Sea salt and black pepper



1. Preheat oven to 180C/350F/Gas Mark4.

2. 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.

3. Meanwhile mix the couscous with the boiling water, stir well, add the 2 remaining tablespoons of olive oil, season and cool.

4. Mix together the carrots, couscous and mint, then fold in the feta cheese. Adjust seasoning if necessary.




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Key techniques

Chop to – To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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