James picked up the groceries from the Dublin Food Co-op over the weekend. I was delighted to see the shopping bag brimming with sweet juicy carrots, fresh baby spinach, oranges, ripe avocados and organic free range eggs. Out of these ingredients a sweet, tasty and nutritionally balanced salad lunch was born.

Honey Roasted Carrot Salad

12 small Carrots
1 tablespoon Honey
1 tablespoon Extra Virgin Olive Oil
2 large handfuls of Baby Spinach Leaves
1 Avocado
400g can of Cannellini Beans
1/2 Orange Juiced
Extra drizzle each of Honey and Extra Virgin Olive Oil
Salt and Pepper to Season
Boiled Eggs

Peel and then slice the carrots into even sized pieces/strips.
Add the carrots to a baking dish with the 1 tablespoon on honey and olive oil. Toss the carrots in the honey and oil and roast in the oven at 180 deg C for 20-30 minutes or until soft and golden.
Wash the spinach leaves and beans thoroughly. Add the beans and spinach to a large bowl with the roasted carrots.
Dress the salad with the orange juice and extra drizzle of honey and extra virgin olive oil. Season the taste with salt and pepper.
Toss the salad well and serve on a plate with slices of the avocado and boiled eggs.

This appears very simple but trust me it is very tasty.

All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au