Roasted Chantenay Carrots with Red Pepper Sauce

Here's a very tasty and vibrant little side dish with plenty of bite. Bound to make history at a dinner table near you.

1kg washed chantenay carrots
50ml vegetable oil
1 teaspoon sea salt

Red Pepper Sauce:
100g flaked almonds
450g canned roasted red peppers
2 plum tomatoes
2 cloves garlic
2 dried red chillies
1 tablespoon dry sherry
1 teaspoon red wine vinegar
1 teaspoon sea salt
100ml extra virgin olive oil

Method:
Place carrots on baking tray and drizzle oil on carrots then sprinkle salt over top, place in oven set at 190oC for 45 minutes. Half way through cooking stir carrots around the tray and place back in oven to finish roasting.
For the sauce place frying pan over a medium heat and add the almonds, toast almonds while stiring round the pan till golden brown. In a food processor add all the sauce ingredients and blend together for 2 minutes.
Once carrots are roasted serve with a side of red pepper sauce.

Mediterranean Red, White and Green Salad

So recently I read a review on Kaffeine and they discribed my food as Mediterranean, this salad is the exception. I prefer to label my cooking style as nomadic and slightly dysfunctional (in a good way).
My ideas come from staring at a white wall for 3 hours every Friday afternoon then I write the following weeks menu. This salad however was a mistake, my vegetable supplier didn't come through with the goods one day, so I had to make something up with what I had in the larder. Thankfully I was on fire that day after a restful weekend and came up with this delightful, bright and healthy salad.

4 beetroot
2 red onions
2 red peppers
200g wild garlic washed
100g feta
50g green olives
Sea salt and cracked pepper to season
Extra virgin olive oil

PESTO:
1 small bunch basil
25g pine nuts
30g parmesan
1 clove garlic
70ml extra virgin olive oil
Pinch of sea salt

METHOD:
Peel beetroot and cut into 2cm cubes then lay out on a baking tray and season with a little salt, pepper and drizzle over 2 tablespoons of olive oil. Peel onions, slice in half and remove the top and bottom then slice 1cm lengthways and lay down one side of a separate baking tray. Cut peppers in half and remove the seeds and stalks, cut peppers into quarters and lay next to onions on the same tray. Season onion and peppers with salt, pepper and drizzle over 3 tablespoons olive oil. Place beetroot, onion and peppers in a pre-heated oven set at 200oC for 20 minutes, stir and roast for a further 15 minutes.
In the mean time toast the pine nuts in a fry pan over medium heat should take around 4 minutes. Grate the parmesan and peel garlic then place basil leaves, pine nuts, parmesan, garlic, olive oil and salt in food processor and blend together for 1 minute.
Place large pot over medium heat and add a dash of olive oil followed by the wild garlic and season with a pinch of salt and pepper, cook till the leaves are just wilted and remove from pot into side bowl.
Once the vegetables have roasted and cooled slightly its time to construct the salad, lay half of the wild garlic over large platter followed by half the beetroot, onion and peppers. Crumble some feta over the roasted vegetables then distribute half the olives, lastly drizzle over desired amount of pesto
and repeat the layer, serve as soon as possible.