300g carrots, peeled and halved or quartered lengthways
1 tsp caraway seeds
2 tsp olive oil
1 orange, zested
2 tsp red wine vinegar
1 tbsp mixed seeds, such as pumpkin seed, sunflower and linseed
2 large handfuls spinach leaves
50g feta cheese
Heat oven to 200C/fan 180C/gas 6. Boil carrots for 4 mins.
Drain, tip onto a baking sheet, then toss with the caraway seeds, 1 tsp oil, the orange zest and seasoning. Roast for 20 mins until golden and tender.
Cut away the pith from the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl.
Squeeze out any remaining juice, then add the remaining oil, vinegar, seeds and seasoning.
Stir, then combine with the roasted carrots and spinach. Divide between two plates and crumble over the feta.
Recipe from Good Food magazine