Roast Carrot And Chicken Salad - cooking recipe

Ingredients

8 oz baby carrots, trimmed and halved lengthwise
2 large carrots, thickly sliced diagonally
1 medium red onion, cut into thin wedges
1 tsp cumin seeds
2 tbsp vegetable or olive oil
2 cups thickly shredded cooked chicken
2 tbsp chopped flat-leaf parsley
1/3 cup blanched almonds, toasted and chopped
1 None small bunch watercress, trimmed
1/4 cup bottled honey mustard dressing

Preparation

Preheat the oven to 425\u00b0F. Line a large baking pan with parchment paper.
Place carrots, onion, cumin seeds and oil on prepared pan; toss to coat. Season to taste. Bake for 25 mins or until browned and tender.
Place chicken, parsley, almonds and watercress in a large serving bowl. Add carrot mixture and dressing; toss to combine. Serve warm.