24 Carrot Gold Roasted Carrot, Spinach and Feta Salad

24 Carrot Gold Roasted Carrot, Spinach and Feta Salad
 
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by British Carrots

 
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Ingredients

Ingredients
Method
 
  • 450g/1lb carrots, peeled and cut into chunks
  • 1 red onion, cut into wedges
  • 1 red pepper, deseeded and cut into wedges
  • 60ml/4tbsp olive oil
  • 2 whole cloves garlic
  • 45ml/3tbsp pumpkin seeds
  • 5ml/1tsp cumin seeds
  • juice half a lemon
  • 1 tsp runny honey
  • salt and freshly ground black pepper
  • 1 (100g) bag baby spinach leaves
  • 100g/4oz feta cheese crumbled
  • 30ml/2tbsp chopped fresh mint leaves
1. Preheat the oven to 220C/Fan 200C/Gas Mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
2. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
3. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.

For more delicious recipes check out www.britishcarrots.co.uk.

24 Carrot Gold Roasted Carrot, Spinach and Feta Salad

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This recipe was uploaded by British Carrots

 
 
Prep: 10 mins Cook: 25 mins Serves 4 Price per portion: 79p
Per serving: 280 calories, 20.4g fat, 5.6g saturates, 0.84g salt
Counts as 2 of your 5-a-day and contains over a third of your RDA of vitamin C

Method


1. Preheat the oven to 220C/Fan 200C/Gas Mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
2. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
3. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.

For more delicious recipes check out www.britishcarrots.co.uk.
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