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Roasted Carrot & Chevin Salad with Pomegranate, Hazelnuts and Fresh Herbs

Recipe by Carey Erasmus

Prep Time: 15 min
Cooking Time: 10 min (+ 10 min cooling time)
Serves: 4

Ingredients

500g medium carrots

250g assorted baby carrots

Olive oil for drizzling

Coarse salt and black pepper

Fresh sprigs of thyme

100g Fairview Chevin

50g hazelnuts, toasted

½ cup pomegranate rubies

2 tbsp honey

Fresh mint leaves

Fresh dill

Method

1. Preheat fan assisted oven to 200ºC.

2. Peel and cut medium carrots into a similar size and thickness to the baby assorted carrots. Place all of them onto a baking tray, drizzle generously with olive oil and season well with salt and pepper. Top with plenty of thyme leaves.

3. Roast for 20 minutes or until golden and fork tender. Give them a shake halfway through the roasting time. Allow to cool for 10 minutes.

4. Arrange the roasted carrots onto a large serving plate. Top with chunks of creamy Fairview Chevin, toasted hazelnuts and pomegranate rubies.

5. Drizzle with honey and garnish with fresh mint leaves and dill.
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