Roasted Carrot, Mung Bean Sprouts + Honey (serves 4)

Ingredients:

1.5kg carrots

1 cucumber

80g hazelnuts

100g mung bean sprouts

rocket 2 handfuls 40g

poppy seed 1 tbsp

mint + parsley

avocado or olive oil for cooking

salt + pepper for seasoning

Dressing:

juice + zest 1 orange

1 tbsp olive oil

2 tsp maple syrup

Heat the oven to 180deg. Peel and top and tail the carrots, then slice on a diagonal about 1 - 2cm thick. Drizzle with oil, season with salt and pepper and add to the oven for about 25 - 30mins, the carrots are done when they start to brown and you can get a fork through - it’s ok if some pieces are still feel a bit firm, this will add texture to the salad (you can also airfry on 185deg for about 25mins - turning every 10mins).

Place the hazelnuts on a baking tray and also bake for around 12 - 15minutes until roasted (keep an eye on them as they can roast quickly). Leave to cool, then crush with the bottom of a saucepan (I also use a pestle and mortar), or you can also whizz up in a blender for about 5 seconds (they will whizz up fast!).

Make the dressing by adding ingredients to a nutri bullet style blender (or you can just shake in a jar / container!).

Whilst cooking prepare the rest of the salad. Slice the cucumber lengthways in half, gently scoop out the soft middle, then slice on a diagonal about 1cm thick and remove end pieces. Add to a bowl with sprouts, poppy seed, rocket + chopped herbs. When slightly cooled add hazelnuts, carrots and dressing and season to taste.

Options:
*You can use other sprouts if you can’t find mung beans. I also like to add some homemade pickled beetroot. Other herbs work well too - try dill, chervil, coriander or basil.