ingredients
Serves 6
400g Chantenay carrots, whole but not peeled
3 red peppers, deseeded and roughly chopped
4 cloves garlic, peeled and finely chopped
Juice and rind of 2 lemons
6 tbsp Borderfields Cold Pressed rapeseed oil or a good glug
100g olives, pitted (green or black)
Sea salt and black pepper
Handful of basil leaves
Borderfields Cold Pressed Rapeseed oil to drizzle and garnish
Preheat the oven to 200°C/400°F/Gas 6
method
Place the carrots, peppers and garlic on a roasting tray; lightly cover with rapeseed oil, lemon juice and sea salt and black pepper. Roast in the oven for 15-20 minutes.
Transfer carrots, peppers and garlic to a bowl, add the olives and lemon rind and roughly torn basil leaves and toss to mix, season well.
Lightly drizzle with rapeseed oil to serve.
