A great salad for picnics or long lunches as it can be made in advance and tastes great at room temperature. Swap the dukkah for toasted hazlenuts or almonds if you prefer.

Ingredients

6	Carrots, trimmed and cut into quaters lengthways
2 Tbsp	Olive oil
1 drizzle	Paul Newman's Own Light Honey Mustard
100 g	Blue goat's cheese
¾ cup	Dukkah, Substitute dukkah with toasted hazlenuts or almonds if you prefer
¾ cup	Mint leaves

Directions

1. Preheat oven to 200C and line a baking tray with paper.
2. Arrange the carrots on the tray, drizzle with olive oil and roast for 30 minutes or until tender and beginning to caramelise on the edges.
3. Toss with Paul Newman's Own Light Honey Mustard Dressing and arrange on a platter with the mint, dukkah and goat's cheese.