Roasted carrot, spinach and mixed bean salad

Roasted carrot, spinach and mixed bean salad, serves 4


  • 8 carrots
  • 6 tablespoons olive oil
  • Salt and pepper
  • 4 large handfuls baby spinach
  • 200g beansprouts
  • 1 large orange, or 2 smaller ones
  • 15g fresh mint
  • 2 cloves garlic
  • 2 teaspoons coriander seeds
  • 2 teaspoons ground cumin
  • 3 tablespoons pine nuts
  • 400g tin drained cannellini beans
  • 400g tin drained chickpeas
  • 2 avocados


  1. Peel and quarter the carrots, then add to a roasting tray with 2 tablespoons olive oil, salt and pepper and roast in a preheated oven at 200c for about 30 minutes.
  2. Peel and grate the garlic, and once the carrots are done, stir the garlic, cumin, coriander seeds and nuts through them, and put back into the oven for a few minutes until the pine nuts are golden.
  3. Drain and rinse the beans and chickpeas and add to the spiced carrot mixture.
  4. To make the dressing, peel the orange and add the flesh to a food processor with half of the mint leaves, 4 tablespoons olive oil and a pinch of salt and blitz until smooth.
  5. Place the baby spinach and beansprouts into a large bowl, add the carrot and bean mixture and dressing and stir to mix everything together.
  6. Slice the avocado on top of the salad and scatter with the remaining mint leaves to serve. Summer on a plate!


The roasted carrots with spices and pine nuts, and below, the finished salad.


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