Honey-Roast Carrot, Feta, and Parsley Salad

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    440
based on 4 ratings

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

recipe updated Jul 3, 2018

Ingredients

  • Honey icon
    Honey
    35g
  • Cumin seeds icon
    Cumin seeds
    6g
  • White vinegar icon
    White vinegar
    15ml
  • Carrot icon
    Carrot
    600g
  • Olive oil icon
    Olive oil
    30ml
  • Salt & pepper icon
    Salt & pepper
    1g
  • Baby spinach icon
    Baby spinach
    60g
  • Feta cheese icon
    Feta cheese
    100g
  • Fresh parsley icon
    Fresh parsley
    50g
  • Lemon icon
    Lemon
    29g

Tools

  • kCook icon Parchment paper
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large serving bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl

Step preview

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