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Ingredients

4 firm pears, peeled, cored, halved
2 tablespoons extra virgin olive oil
Sea salt flakes and freshly ground black pepper
1 tablespoon coconut syrup (see tip)
8 medium carrots, peeled, thinly sliced into ribbons
60ml (1/4 cup) red wine vinegar
1/2 bunch fresh chives, finely snipped
1 tablespoon sunflower seeds, toasted

Method

Step 1 Preheat the oven to 200C/180C fan forced.
Step 2 Toss the pears in olive oil and season generously with salt and pepper. Arrange in a roasting pan and bake for 30 minutes. Drizzle with the coconut syrup and bake for a further 15 minutes.
Step 3 Toss the carrot and vinegar together in a non-metallic bowl. Set aside for 30 minutes.
Step 4 Combine the carrot, pears, chives and sunflower seeds.

Vinegared carrots with roasted pears

How to make Vinegared carrots with roasted pears

Ingredients

Method