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- Roasted carrots with goat’s cheese
Roasted carrots with goat’s cheese
6 carrots, trimmed and cut into quarters lengthways
2 tbsp olive oil
Paul Newman’s Own Honey Mustard Dressing
100g goat’s cheese
1/4 cup dukkah (Swap the dukkah for toasted hazelnuts or almonds if you prefer)
1/4 cup mint leaves
- Preheat oven to 200C and line a baking tray with paper.
- Arrange the carrots on the tray, drizzle with olive oil and roast for 30 minutes or until tender and beginning to caramelise on the edges.
- Toss with Paul Newman’s Own Light Honey Mustard Dressing and arrange on a platter with the mint, dukkah and goat’s cheese.
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