Honey-Roast Carrot, Feta, and Parsley Salad

by

Drop

POSTED Mon, 20 January 2020

Serves

4

Total Time

45 MINS

Calories

223

This salad has it all - sweet carrots, salty feta, earthy cumin and fresh parsley. An absolute meal in a bowl.

recipe-image

    INGREDIENTS


  • Honey icon
    Honey

    35 g (about 1 ⅝ tbsp)

  • Cumin seeds icon
    Cumin seeds

    6 g (about 24)

  • White vinegar icon
    White vinegar

    15 g (about 1 tbsp)

  • Carrot icon
    Carrot

    600 g (about 12)halved

  • Olive oil icon
    Olive oil

    2 tbsp (about 27.3 g)

  • Salt & pepper icon
    Salt & pepper

    1 pinch (about 0.38 g)

  • Baby spinach icon
    Baby spinach

    60 g (about 2 cups)

  • Feta cheese icon
    Feta cheese

    100 g (about ½ cup)crumbled

  • Fresh parsley icon
    Fresh parsley

    50 g (about ¾ cup)coarsely chopped

  • Lemon icon
    Lemon

    ½ (about 29 g)juice of

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add honey, cumin seeds and white vinegar to a clean small bowl
  • 4. Stir together and set aside
  • 5. Add carrot and olive oil to a clean medium bowl
  • 6. Season with salt & pepper
  • 7. Toss together until combined
  • 8. Arrange vegetables in baking sheet
  • 9. Bake - 15 min, 190°C
  • 10. Pour glaze into roasted vegetables
  • 11. Bake until soft - 15 min, 190°C
  • 12. Add baby spinach and feta cheese to a clean large serving bowl
  • 13. Transfer roasted vegetables to large serving bowl
  • 14. Add fresh parsley and lemon to the large serving bowl
  • 15. Season with salt & pepper

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