Serves 6, Prep 15 mins, Cook 30 mins
2 bunches Dutch carrots
(250g each bunch)
200g green beans, trimmed
60g baby spinach leaves, washed
¼ cup roasted salted cashews
¼ cup olive oil
1 tblsp white wine vinegar
2 tsps honey
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp dried chilli flakes
Salt and pepper, to taste
1 To make dressing, whisk all ingredients in a small jug until combined.
2 Trim carrots, leaving 2cm of the stalks attached. Rinse under cold water and gently scrub to remove any dirt.
3 Place carrots in a large roasting pan. Pour over 2 tblsps of the dressing. Season with salt and pepper. Toss to coat.
4 Cook in a moderate oven (180C), tossing halfway through, for about 30 minutes, or until tender. Cool to room temperature.
5 Boil or microwave beans until tender. Drain. Refresh under cold water. Drain well.
6 Just before serving, toss carrots with beans and spinach in a bowl. Drizzle over remaining dressing. Sprinkle with cashews.
Spinach, Bean and Roasted Carrot Salad Photo Gallery
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