Name: Roasted Carrot, Spinach and Blue Cheese Salad
Prep time: 15 min
Cook time: 35 min
Ingredients: 4 large carrots, cut into thick chunks; Olive oil spray; Salt and freshly ground black pepper to taste; 1/4 cup pumpkin seeds; 50g baby spinach; 1/4 cup ZOOSH Sweet'N Sunny Orange & Honey with Seeded Mustard; 60g blue cheese, crumbled

4 large carrots, cut into thick chunks
Olive oil spray
Salt and freshly ground black pepper to taste
1/4 cup pumpkin seeds
50g baby spinach
1/4 cup ZOOSH Sweet'N Sunny Orange & Honey with Seeded Mustard
60g blue cheese, crumbled

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PLACE the carrots onto a paper lined baking tray, spray with oil and season. Bake in a moderate oven 180°C for 30 minutes or until just tender
SCATTER over the pumpkin seeds and bake for a further 5 minutes or until the seeds begin to colour and blister. Remove and cool slightly
TOSS together the carrots, seeds, spinach and dressing in a salad bowl, then top with the blue cheese. Serve immediately

PLACE the carrots onto a paper lined baking tray, spray with oil and season. Bake in a moderate oven 180°C for 30 minutes or until just tender
SCATTER over the pumpkin seeds and bake for a further 5 minutes or until the seeds begin to colour and blister. Remove and cool slightly
TOSS together the carrots, seeds, spinach and dressing in a salad bowl, then top with the blue cheese. Serve immediately

PLACE the carrots onto a paper lined baking tray, spray with oil and season. Bake in a moderate oven 180°C for 30 minutes or until just tender
SCATTER over the pumpkin seeds and bake for a further 5 minutes or until the seeds begin to colour and blister. Remove and cool slightly
TOSS together the carrots, seeds, spinach and dressing in a salad bowl, then top with the blue cheese. Serve immediately

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