Caraway-roasted Carrot & Feta Salad
This recipe will bring a burst of vibrant flavors to your table. Tender roasted carrots tossed with fragrant caraway seeds and zesty orange, topped with a nutritious mix of seeds, fresh spinach leaves, and creamy feta cheese. This dish is a delightful combination of sweet, tangy, and savory elements that will surely brighten up your mealtime.
— Constant Cookbook
Ingredients
- 300g carrots , peeled and halved or quartered lengthways
- 1 tsp caraway seeds
- 2 tsp olive oil
- 1 orange , zested
- 2 tsp red wine vinegar
- 1 tbsp mixed seeds, such as pumpkin seed , sunflower and linseed
- 2 large handfuls spinach leaves
- 50g feta cheese
Instructions
- Heat oven to 200C/fan 180C/gas 6. Boil carrots for 4 mins. Drain, tip onto a baking sheet, then toss with the caraway seeds, 1 tsp oil, the orange zest and seasoning. Roast for 20 mins until golden and tender.
- Cut away the pith from the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl. Squeeze out any remaining juice, then add the remaining oil, vinegar, seeds and seasoning. Stir, then combine with the roasted carrots and spinach. Divide between two plates and crumble over the feta.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 221 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1.2 milligram of sodium
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