1kg carrots
1 red onion, finely sliced
1 jar queen butterbeans ( or two cans)
50g feta cheese
Handful mint leaves
2 tablespoons white wine or white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
100ml Broighter Gold Rapeseed oil
Salt and pepper to taste
Scrub the carrots, top and tail and split in half lengthwise. Toss in the oil, season with salt and place on a sheet of parchment paper. Fold up the edges like a parcel to seal and place in a 180oc oven for about an hour or until soft. Chop into bite sized pieces. Mix the vinegar with the onions and leave for half an hour. Whisk in the mustard, honey and oil and season to taste. Roughly chop the mint and add. Mix in with the carrots, beans and crumbled feta.
Recipe by Paula McIntyre
