Roast carrot & bean salad with feta

• Chantenay or baby carrots↗1kg 1kg
• lemon thyme↗few few

  sprigs (optional)

• olive oil↗2 tbsp 2 tbsp
• green bean↗175g 175g

  topped and halved

• can butter or cannellini bean↗400g 400g

  drained and rinsed

• small red onion↗1 1

  halved and finely sliced

• pack feta cheese↗200g 200g

  crumbled

• bunch mint↗small small

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.

2. 2

   Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.