Heat the oven to 200°C/180°C fan/gas 6. Place the carrots and beetroot wedges in a roasting tin, drizzle with olive oil, season, and toss to coat. Roast for 25 minutes.
Mix together the Maple syrup, lemon zest, orange zest and juice, cumin, and coriander. Remove the tin from the oven, pour the honey mixture over the roasted vegetables, and stir then return to the oven for a further 10 minutes.
Add the lemon juice and extra virgin olive oil, then top with most of the herbs and the crumbled feta. Season well and toss lightly. Pile the roasted vegetables on top, pouring over any roasting juices from the tin. Scatter with the remaining herbs just before serving. Best enjoyed warm or at room temperature.
A vibrant mix of sweet beetroot, roasted carrots, and creamy feta, this simple, colourful salad is full of flavour and goodness. Sprinkle with toasted seeds for crunch, add a handful of fresh herbs like mint or dill, and brighten it up with pomegranate or orange. It’s perfect served with grilled chicken, halloumi, or roasted salmon, or simply with warm crusty bread or quinoa for a wholesome, feel-good meal.