Rainbow carrots with feta and hazelnut recipe

Name: Rainbow carrots with feta and hazelnut
Yield: Serves 4 as a side dish
Ingredients: 2 x 450g packs Tesco Finest rainbow carrots, trimmed, large ones halved lengthways; 1 tbsp extra-virgin olive oil; ½ tsp sea salt; 60g hazelnuts; 15g fresh mint, leaves picked and roughly chopped; 75g reduced-fat salad cheese; 40ml extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tbsp clear honey; ½ tbsp coriander seeds

Created by The Tesco Recipes team

Sunday roast wouldn't be complete without roasted carrots, so why not give them centre stage with this delicious recipe? Featuring vibrant rainbow carrots, we've added a coriander seed dressing, tangy feta and crunchy hazelnuts for a truly show-stopping side!

See method

Serves 4 as a side dish
Takes 50 mins
359 calories / serving

Gluten-free
Vegetarian

Shop your ingredients

Tesco Carrots Loose
2 x 450g packs Tesco Finest rainbow carrots, trimmed, large ones halved lengthways
£0.11
£0.69/kg
Tesco Extra Virgin Olive Oil 250Ml
1 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Saxa Fine Sea Salt 350G
½ tsp sea salt
£1.90
£5.43/kg
Tesco Roasted Chopped Hazelnut 100G
60g hazelnuts
£2.50
£25.00/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
15g fresh mint, leaves picked and roughly chopped
£0.50
£16.67/kg
Tranos Greek Feta 200G
Aldi Price Match
75g reduced-fat salad cheese
£1.69
£8.45/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco Coriander Seeds 26G
½ tbsp coriander seeds
£1.00
£38.46/kg

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Toss the carrots in the oil and sea salt on a baking tray, then roast for 30 mins. Put the hazelnuts on a separate baking tray and roast for 6-8 mins until golden. Set the hazelnuts aside to cool for 10 mins or so, then roughly chop.
Meanwhile, whisk together all the ingredients for the dressing, except the coriander seeds. Put the coriander seeds in a frying pan over a medium-high heat and toast for 3-5 mins until fragrant, then crush in a pestle and mortar.
After the carrots have roasted for 30 mins, drizzle 1 tbsp of the dressing over and toss to coat, then return to oven for another 10-15 mins until the carrots are tender and slightly sticky. Add the crushed coriander seeds to the remaining dressing.
Remove the carrots from the oven and drizzle with the remaining dressing and most of the mint, tossing to coat. Transfer to a serving platter, pouring over any dressing left in the baking tray, and crumble over the salad cheese. Add the hazelnuts and top with the remaining mint leaves to serve.