Citrus Roasted Baby Carrots, Toasted Nuts, Cheese and Pine Nut Salad

• 750g baby carrots, trimmed with tops left on
• 3 tbsp olive oil
• 2 tbsp honey
• 3 thyme sprigs
• Zest and juice of 1 clementine
• Zest and juice of 1 lemon
• Sea salt and freshly ground black pepper
• 50g pine nuts, toasted
• 30g pistachios, roughly chopped
• 100g feta, crumbled

To serve

• Fresh parsley leaves
• Fresh mint leaves
• Extra lemon zest
• Zest and juice of 1 clementine
• Olive oil drizzle

Preheat the oven to 200°C. Place the baby carrots onto a roasting tray and drizzle with olive oil, honey, thyme clementine juice, lemon juice and citrus zest. Season generously with salt and black pepper.

Toss well to coat evenly. Roast for 30–35 minutes, turning halfway through cooking, until the carrots are tender and caramelised around the edges.

Meanwhile, toast the pine nuts in a dry frying pan over medium heat until golden and fragrant. Set aside. Transfer the roasted carrots to the Le Creuset 25cm Serving Bowl Cerise.

Spoon over any roasting juices from the tray. Scatter with toasted pine nuts and pistachios. Top with crumbled feta, fresh parsley and mint leaves.

Finish with extra lemon zest, clementine zest and juice, and a drizzle of olive oil before serving warm or at room temperature.