- 2 tbsp olive oil
- Sea salt
- Freshly gorund pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Half-fill and boil your kettle. Trim the tops off the carrots (save a handful of carrot tops for later). Scrub the carrots and slice them into thin batons. Peel the red onions and slice them into thin wedges. Scatter the carrots and red onions into a large roasting tin. Pour in 1 tbsp oil and season with salt and pepper. Wrap the unpeel garlic cloves in foil and pop them on the tray. Slide into the oven and roast for 25 mins, till tender and slightly caramelised.
- 2.
Meanwhile, tip the bulgar into a heatproof bowl and pour in 150ml hot water from the kettle. Stir to mix, then cover the bowl with a plate and set aside to soak.
- 3.
Peel and grate the garlic into a salad bowl. Add the honey, wholegrain mustard and 1 tbsp olive oil with a pinch of salt and pepper. Whisk together into a dressing. Rinse and pat dry a handful of the carrot tops. Finely chop them.
- 4.
When the veg are ready, take the tray out of the oven. Carefully unwrap the garlic and gently squeeze them out of their skins. Crush the roast garlic and whisk it into the dressing.
- 5.
Add the chopped carrot tops, lamb's lettuce and roast veg to the salad dressing with the lamb's lettuce and toss to mix. Drain any excess water off the bulgar and add it to the bowl. Stir together. Divide the salad between two warm plates, crumble over the feta and serve.
- Tip
Love Your Leftovers:
The salad will keep for up to 3 days in the fridge, stored in sealed tubs. - Tip
No Waste, More Taste:
You can turn the carrot tops into a tasty pesto: give them a good rinse and pat dry with kitchen paper. Whizz in a food processor or blender with a garlic clove, a handful of nuts (cashews, almonds or walnuts are perfect), a squeeze of lemon juice and a good splash of olive oil. Store in the fridge in an airtight tub for up to a week or freeze for up to 3 months. The carrot top pesto is delicious tossed with cooked pasta, rice or potatoes.