Roast carrot and pomegranate salad

Carrot Salad (1)

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

  • 1 packet of McCain Baby Carrots – cooked as per packet instructions
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Ingredients – Salad

  • 250g baby spinach
  • 1 small Spanish onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay mix

Ingredients – dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepperCarrot Salad (2)


  1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
  2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
  3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
  4. Drizzle dressing over the top of the salad and serve immediately.

Carrot Salad (4)

Pea and Lentil Salad

Pea, Bacon and Lentil Salad

Pea and Lentil Salad

How do you make salad better? You put BACON in it! Yes, bacon!

Don’t worry, you can thank me later..

Ingredients – Salad

  • 2 cups of McCain Peas – cooked as per packet instructions
  • 400g tin of lentils – drained
  • 1 red onion – finely sliced in half moons
  • 1 tbs of olive oil
  • 300g of bacon – diced
  • 1 bunch of fresh mint – stalks removed
  • 160g of baby spinach leaves

Ingredients – Dressing

  • 50ml olive oil
  • 2 tbs lemon juice
  • 2 tbs of white vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup fresh mint leaves – finely chopped


  1. Heat 1 tbs of olive oil in a pan over a medium heat, add bacon and cook, stirring occasionally, for 5 minutes or until browned. Remove pan from heat and drain bacon on paper towel.
  2. Place McCain Peas and all salad ingredients into a serving bowl and toss well to combine.
  3. Whisk olive oil with lemon juice, white vinegar, Dijon mustard and finely chopped mint leaves. Season with salt and pepper and toss gently through salad.