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Preheat the oven to 210˚C, gas mark 7. Cut the larger carrots in half lengthways, leaving small, slim ones whole. Put in a large roasting tin, toss with the oil and season. Roast for 40 minutes.
Mix in the pecans and roast for a further 5 minutes. Remove from the oven and stir through the spinach and sherry vinegar. Scatter over the dates and goats’ cheese, then serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,439kJ/ 346kcals |
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Fat | 21g |
Saturated Fat | 6g |
Carbohydrates | 27g |
Sugars | 24g |
Fibre | 9.8g |
Protein | 8.5g |
Salt | 0.7g |
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