Roasted Carrot, Mandarin & Carrot Top Butter Beans

In this low-waste recipe, we transform humble ingredients into a sensational dish. Utilising the often-overlooked carrot tops, combined with roasted carrots and butter beans tossed in a carrot top salsa with a hint of citrus and a slight chilli kick.


1 bunch of carrots

1 tsp cumin seeds

1 tablespoon olive oil

1 mandarin


380g cooked butter beans

20g carrot top leaves

2 cloves of garlic

3 tablespoons olive oil

½ tsp chili flakes




Cut the carrot tops off the carrots, saving them for later. There is no need to peel bunched carrots; scrub them clean with a sponge or metal scrubber. Place the carrots onto a baking tray, drizzle them with olive oil, cumin seeds, salt, and pepper. Chop the mandarin into 4 quarters, squeezing two of the quarters over the carrots, and leaving the other quarters whole. Place the mandarin onto the baking tray with the carrots, leaving the skin on. Roast the carrots and mandarin in the oven at 200 degrees for 30 minutes. Cooking times for the carrots may vary depending on their size.

The butter beans are cooked in a delicious salsa using the carrot tops. Wash the carrot top leaves thoroughly in cold water, as they are often dirty. Shake off the excess water.  Add the carrot top leaves, garlic, olive oil, chilli flakes, salt, and pepper into a food processor. This mixture doesn't need to be completely smooth. If you're using canned butter beans, make sure to rinse them with cold running water and drain.

Remove the carrots and mandarin from the oven. Dice the roasted mandarin into small pieces. Heat a large frying pan over medium heat, add the carrot top salsa and chopped roasted mandarin to the pan. Add the butter beans and roasted carrots to the pan and mix everything together. Cook for 2-3 minutes until the butter beans are cooked through. Season with salt and pepper.

This dish can be served hot or cold. Store it in an airtight container in the fridge for up to 3 days.