Friday, 31 October 2014

Warm Carrot and Feta Salad

The transitional weather from summer to autumn, is annoying enough for choosing what to wear, but choosing what to eat is almost a nightmare, too cold for light salads, and too hot for soups and stews. I still adore salads, but shoving cold lettuce down, when the throat is at risk to harassment, from the incoming colds and flu's, it not pleasant. So, rather than eat sandwiches, which make me feel "meh", i have been making this warm salad which is incredibly delicious, but still healthier than resorting to sandwiches.

Feel free to switch up the roasted veg and cheese to whatever takes your fancy. I think squash/pumpkin would also work fine,and beetroot would work really nicely with the feta.To accompany different vegetables feel free to switch up the spices, i think chili flakes would work nicely with the squash/pumpkin. 

Serve as a light starter, with pitta bread. Or serve as a side itself, or part of a casual lunch spread with other salads,dips and nibbles.


Approx 750g carrots
4 tbsp olive oil
1 tsp cumin seeds, lightly toasted in a dry frying pan and then ground
2 tbsp pine nuts, lightly toasted
75g feta
1 tbsp chopped mint
Extra virgin olive oil for drizzling

1. Peel, trim and slice the carrots in half lengthwise
2. Toss in olive oil and roast for about 50 mins in preheated oven of 180°c, or until they are tender, slightly brown and have a caramelized appearance
3. Lightly mash, and mix with the ground cumin
4. Spread on serving plate 
5. Sprinkle with pine nuts, cheese, and herbs
6. Drizzle with extra virgin olive oil.

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