Waitrose and Partners
Roasted carrot & peach salad

Roasted carrot & peach salad

A pouch of ready-cooked rice soaks up the punchy flavours of roasted baby carrots, red onions and peaches in this warm, herb-spiked salad by Honey & Co. Crumble over some feta for a little tang, if you like

5 out of 5 stars(4) Rate this recipe
Gluten freeHealthySource of fibre3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 1 unwaxed lemon
  • 2 x 150g packs baby topped carrots, trimmed and cut into 5cm chunks
  • 2 small red onions or shallots, each cut into 6 wedges
  • 2 tbsp olive oil
  • 2 ripe peaches, each cut into 8 wedges
  • 1 tbsp clear honey
  • 250g pouch wholegrain basmati rice
  • ½ x 20g pack dill, fronds chopped
  • ½ x 25g pack flat leaf parsley, leaves roughly chopped

Method

  1. Preheat the oven to 240ºC, gas mark 8. Cut ½ of the lemon into 6-8 thin wedges and arrange in a large roasting tin with the carrots and onions; drizzle with the oil. Season and roast for 15 minutes. Add the peaches and honey to the tin, then roast for a final 3 minutes. Meanwhile, heat the rice pouch according to pack instructions

  2. Stir the cooked rice and chopped herbs into the contents of the roasting tin. Squeeze over the remaining lemon and divide between 2 bowls to serve

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,075kJ/ 495kcals

Fat

19g

Saturated Fat

3g

Carbohydrates

66g

Sugars

32g

Fibre

13.1g

Protein

7.6g

Salt

0.2g

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