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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


  1. Preheat oven to 200C and line a baking tray with paper.
  2. 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.
  3. 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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