Serves 6-8
500g Chantenay carrots, cut in half lengthways
2 lemons
1 handful coriander, roughly chopped
200g cooked long grain rice, drained and cooled
50g stoned black olives
50g stoned green olives
4 tsp olive oil
Sea salt and black pepper

Method

Pre-heat the oven to 180c 350f gas mark 4. Place the carrots in a roasting tin and toss through 2 tablespoons of olive oil. Season well with salt and pepper, and squeeze the juice of one lemon over the carrots. Roast in the oven for about 10-15 minutes, until slightly coloured. Remove from the oven, allow to cool. Place in a mixing bowl, including the juices from the cooking, add the rice, coriander, olives, the remaining 2 tablespoons of olive oil and the juice of the other lemon. Season with black pepper and sea salt.

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