Featuring one of my new favourite products! Scottish Heather Honey from The Scottish Bee Company. They are doing wonderful things for Scotland, helping to increase the UK’s declining bee population and re-pollinate wildflower spaces through their sister charity Repollinate.

Ingredients

For the Salad

• 2 Large Carrots

• 1 tbsp Olive Oil

• 1 tsp Heather Honey (from The Scottish Bee Company)

• 1 Handful of Mixed Leaves

• 1/2 Cup Garden Peas

• 1 Handful of Chopped Almonds

• 1 Handful of Raisins

• 1 Bunch of Parsley

For the Dressing

• 2 tbsp Olive Oil

• 2 tbsp Apple Cider Vinegar

• 1 (generous) tsp Heather Honey

• 1 tsp Mustard

• Salt and Pepper

Method

1. Pre-heat the oven to 180°C , and line a baking tray with baking paper.

2. Peel and diagonally slice the carrots into bite-sized chunks and place on the lined baking tray. Drizzle with olive oil and honey then roast in the oven for 30-minutes.

3. Meanwhile, in a large bowl toss together all of the other salad ingredients, leaving some parsley and almonds aside for the top.

4. Prepare the dressing by combining all of the ingredients in a small bowl, whisking together with a fork.

5. Once cooked, top the salad with the roasted carrots and generously spoon over the dressing. Garnish with the extra almonds and parsley and season with salt and pepper.

6. Enjoy as a light lunch or side dish.