Honey-Roast Carrot, Feta, and Parsley Salad
Serves
4
Total Time
45mins
Calories
224
This salad has it all - sweet carrots, salty feta, earthy cumin and fresh parsley. An absolute meal in a bowl.
- Honey
35 g (about 1 ⅝ tablespoons)
- Cumin seeds
6 g (about 24)
- White vinegar
15 g (about 1 tablespoon)
- Carrot
600 g (about 12)halved
- Olive oil
2 tablespoons (about 30 ml)
- Salt & pepper
⅛ teaspoon
- Baby spinach
60 g (about 2 cups)
- Feta cheese
100 g (about ½ cup)crumbled
- Fresh parsley
50 g (about ¾ cup)coarsely chopped
- Lemon
½ (about 29 g)juice 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 Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
