Caraway-roasted carrot & feta salad
Caraway-roasted carrot & feta salad requires approximately 30 minutes from start to finish. One serving contains 214 calories, 7g of protein, and 13g of fat. This gluten free, lacto ovo vegetarian, and primal recipe serves 2 and costs $1.83 per serving. This recipe is liked by 49 foodies and cooks. It works well as a budget friendly side dish. This recipe from BBC Good Food requires carrot, caraway seeds, olive oil, and seeds. Overall, this recipe earns an awesome spoonacular score of 95%. Similar recipes are Charred, Oven-Roasted Carrot Salad With Feta Cheese, Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette, and Carrot and Caraway Soup.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
300g carrot, 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
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 200C/fan 180C/gas
2. Boil carrots for 4 mins.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
