2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon miso paste
500 gms carrots, cut into 3 inch pieces and quartered lengthwise
¼ cup coriander leaves
1 cup mustard greens or rocket
1 cup snap peas or beans, tops removed and sliced on the diagonal
1 tablespoon toasted sesame seeds
½ cup toasted cashews
Preheat the oven to 240 degrees.
In a bowl, whisk together the sesame oil, vinegar, honey and miso.
Toss the carrots in the dressing and spread onto a baking sheet lined with parchment.
Roast in the oven for 20-30 minutes until cooked through and beginning to blacken in spots.
Remove the carrots from the oven and allow to cool.
Meanwhile combine the remaining ingredients in a large salad bowl.
When the carrots have cooled toss them with the remaining ingredients.