- 500g carrots
- 1 red onion
- 2 tsp smoked paprika
- A handful of thyme
- 2 tsp cumin seeds
- 40g honey
- 1 lemon
- 400g tin of borlotti beans
- 300g pears
- 50g lamb's lettuce
- 120g feta
- 1 tbsp sesame seeds
- 3 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots (no need to peel them unless you want to). Slice into quarters lengthways. Place them on a baking tray lined with baking paper. Peel and slice the red onion into wedges. Drizzle over 1 tbsp olive oil, dust over the smoked paprika. Season with a pinch of salt and pepper. Turn to coat in the oil and seasoning. Roast for 15 mins.
- 2.
Pick the thyme leaves off their woody sprigs. After 15 mins, take the veg out the oven andsprinkle over half the thyme and the cumin seeds. Drizzle over the honey. Turn to coat. Return to the oven. Roast for a further 10-15 mins till they’re tender and lightly caramelised.
- 3.
Meanwhile, finely grate the lemon zest into a large salad bowl. Squeeze in the juice from the lemon. Add the remaining thyme leaves and 2 tbsp olive oil. Season with salt and pepper, then whisk to make a dressing.
- 4.
Drain the borlotti beans and add them to the dressing. Turn to coat. Cut the pears into quarters. Slice out the cores. Thinly slice the pears. Add to the dressing. Gently turn to coat.
- 5.
When the roast veg are ready, remove from the oven. Add them to the bowl. Gently toss together.
- 6.
Arrange the lamb’s lettuce on 2 plates. Spoon over the veg and drizzle over any dressing left from the bowl. Crumble over the feta and sprinkle over the sesame seeds to serve.
