Roasting veggies always brings out the most amazing flavours. We've combined crispy kale with sweet baby carrots, goat's cheese, honey and crushed pistachios to make sure you can make friends with salad!
It's so important that you try and eat the rainbow when it comes to your fruit and veggies. Each colour group can have a variety of different benefits so it's best to eat them all to maximise your health. For example, carrots are orange due to a pigment called beta-carotene. This pigment is a precursor to vitamin A which is needed for healthy eyes and vision, a strong immune system and cell growth. Now you know why you've been told to eat carrots to help you see in the dark! And if you remember Popeye eating cans of spinach to make him strong, it's because green leafy veg are a good plant source of iron. Kale is a member of the green leafy veg family and some more of their benefits include being high in calcium which makes them an excellent addition to a vegan diet.
- 1 bunch or ~500g Dutch/baby carrots (scrubbed with stems trimmed)
- ½ bunch curly kale (stems removed and torn into bite-sized pieces)
- 4 red radish (thinly sliced)
- 75g soft goat's cheese (exclude for vegans or DF)
- 1-2 handfuls unsalted pistachios (roughly crushed)
- 1 tsp honey (or maple for vegans)
- juice from ½ lemon
- 1.5 TBSP olive oil
- 1 tsp extra virgin olive oil (EVOO)
- pinch of salt & pepper
- Preheat your oven to 200°C.
- Toss the carrots with the olive oil, salt and pepper (save a little bit of each for the kale).
- Place the carrots in a large baking dish and roast for 15 minutes.
- Then add the kale and coat with the remaining olive oil, salt & pepper and roast for 10 minutes.
- Then add the crushed pistachios and roast for a further 5 minutes.
- Mix the lemon juice, honey and extra virgin olive oil together. Add a pinch of salt.
- Add the sliced radish and goats cheese to the roasted veggies and then drizzle the dressing on top.
- Serve immediately.