This delicious roasted carrot, spinach and feta salad will liven up any dinner table with its bright colours and equally gorgeous taste.
Serves 4
What You’ll Need:
- 450g/1lb carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
- 1 red pepper, deseeded and cut into wedges
- 60ml/4tbsp olive oil
- 2 whole cloves garlic
- 45ml/3tbsp pumpkin seeds
- 5ml/1tsp cumin seeds
- juice half a lemon
- 1 tsp runny honey
- salt and freshly ground black pepper
- 1 (100g) bag baby spinach leaves
- 100g/4oz feta cheese crumbled
- 30ml/2tbsp chopped fresh mint leaves
What To Do:
- Preheat the oven to 220C/Fan 200C/Gas Mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
- Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
- Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.
Recipe from Britishcarrots.co.uk