The Weekly Salad – Roasted Carrots, Trout and Greens Salad
Carrots, lettuce, peas, salmon or trout, feta, dill and garlic. For the dressing: mustard, honey, oil and lemon juice.
I roasted the carrots at 180 C (gas mark 5) 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. For the dressing mix a teaspoon of mustard, the juice of half a lemon, a tea spoon of honey and some oil. Add a bit of dill if you can.