Warm Salad of Baby Spinach, Heirloom Carrots & Goats Feta


For the Heirloom carrots:

Preheat oven to 200°C. Line a baking tray with baking paper and place carrots on this in a single layer. Place cubes of butter over the carrots then drizzle with the honey and season with salt and pepper. Add thyme and mix well. Finish off by drizzling with olive oil.

Roast for 15-20 minutes, turning the carrots once in between cooking time, until tender.

When carrots are cooked, discard the thyme sprigs allow to cool for 3-4 minutes, then combine baby spinach leaves, lemon zest, raisins and walnuts and mix with your hands until the heat of the carrots just makes the baby spinach leaves collapse a little.

Arrange the salad on a large serving platter, topping with torn pieces of the goats feta on top.