Warming Autumn Salad

I had a few carrots left in in the ground that I needed to use up and so I pulled them out and gave them a good scrub and a rinse.


I roasted them at 180 C for 30 min with whole garlic cloves, salt, pepper and olive oil.


Once they have cooled right down, toss them with some green peas (use the frozen one and let them steep in boiling water for 5 min), salad leaves of your choice, feta and some rainbow trout (€2.49) for a portion in Lidl at the moment. Drizzle some balsamic vinegar and you’re done!


I made this again this week for a dinner I was going to and I had no trout. I did have some lovely flowers though so it was much prettier this time around!



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