Roasted Baby Carrot Salad with Ricotta Salata and Pesto

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 15, 2018.

Any leftovers will make a tasty lunch for the next day!

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Cut tops off carrots and cut any larger carrots in half lengthways; remove green tops from fennel; cut fennel and onion into 1cm thick wedges.
Place vegetables on prepared tray. Drizzle with olive oil and season. Roast in oven for about 25 minutes, turning halfway through, until tender and caramelised.
While vegetables cook, make sunflower and pumpkin seed crunch. Heat oil in a small fry-pan on medium heat. Cook sunflower and pumpkin seed mix, stirring often, for 2-3 minutes, until golden. Remove from heat, add soy sauce and stir. Transfer seeds to a plate with a paper towel to drain. Season and set aside.
When vegetables have 15 minutes remaining, cook farro in pot of boiling water for about 15 minutes, until tender. Drain well and return to pot with a drizzle of oil.
When vegetables have finished cooking, transfer to a large bowl, along with cooked farro, oil and vinegar. Toss to combine and season to taste.
Divide roasted baby carrot salad between plates. Top with rocket and crumble over ricotta salata. Drizzle over basil pesto and sprinkle over sunflower and pumpkin seed crunch. Garnish with mint leaves.