Roasted carrot, wilted baby spinach and Boursin salad

It’s definitely BBQ season, and with the forecast looking fab for the month ahead, it’s useful to have some interesting salads to serve alongside your carbonised feast. This warm salad is one of my favourites. I’ve recently re-discovered the fabulous classic 70’s cream cheese, Borsin, and it works beautifully in this salad, melting and bringing a gorgeous creamy saltiness to the party. Feeds 6 as part of a BBQ feast.

1kg carrots, peeled and cut diagonally into 3cm pieces

2 tbsp olive oil

salt and pepper

3 tbsp lemon juice

2 tbsp runny honey

2 large handfuls of washed baby spinach leaves

½ pack of garlic and herb Boursin cream cheese

1 tbsp chopped fresh chives 

Preheat the oven to 200/180 fan.

Toss the carrots chunks in the olive oil and season generously with salt and pepper.

Whisk the lemon juice and honey together

Roast for 35-40 minutes until cooked through, then remove from the oven and pour over the lemon and honey mixture. Stir well and return to roast for another 10-15 minutes.

Tip onto a shallow dish and quickly add the spinachm stirring so that it wilts in the heat from the carrots. 

Crumble the Boursin over the top, sprinkle with chopped chives and serve warm.