Honey-Roast Carrot, Feta, and Parsley Salad
Serves
4
Total Time
40mins
Calories
227
This salad has it all - sweet carrots, salty feta, earthy cumin and fresh parsley. An absolute meal in a bowl.
- Honey35 g
- Cumin seeds6 g
- White vinegar15 ml
- Carrot600 ghalved
- Olive oil2 tablespoons
- Salt & pepper2 pinches
- Baby spinach60 g
- Feta cheese100 gcrumbled
- Fresh parsley50 gcoarsely chopped
- Lemon½juice of
Ingredients
- 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 on baking sheet
- 9. Bake - 15 min, 190°C
- 10. Pour glaze onto the carrots
- 11. Bake until soft - 15 min, 190°C
- 12. Add baby spinach and feta cheese to a clean large serving bowl
- 13. Add roasted carrots
- 14. Add fresh parsley and lemon
- 15. Season with salt and pepper to taste
Method
Make this recipe in the Fresco Recipes App
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