Photo by Julie O’Malley
Roast Potato and Carrot Salad
2 large carrots, peeled and cut in chunks
10 baby potatoes, skin on, cut into halves or quarters depending on their size
2 Tbsp honey combined with 1 Tbsp olive oil
1 tsp dried chilli flakes
fresh rosemary leaves, chopped
Few sprigs thyme
Good selection mixed salad leaves
Good pinch sea salt and pepper
1 small garlic clove, crushed
Handful flat leaf parsley, chopped finely
3 Tbsp olive oil
1 Tbsp balsamic vinegar
Good pinch salt and pepper
1. Preheat oven 220 C.
2. Place carrots and potatoes into a large roasting tray. Drizzle with the honey and oil and then dust with the chilli flakes, salt, pepper, rosemary and thyme.
3. Cook in the oven for approx 40 mins, turning the mix about 3 times throughout. While the vegies are roasting, prepare the salad leaves in a large bowl.
4. When the vegies are cooked, tumble them into the salad bowl and drizzle over the dressing. The heat from the vegies will wilt the salad leaves so if you’re going to combine them, make sure to serve straightaway.
Add the garlic and parsley to a jar with a lid. Combine with the olive oil and balsamic. Add a little pinch of salt & pepper to taste and give a good shake.
Recipe by Donal Skehan