Roasted Carrot

Roasted Carrot and Feta Salad

RECIPE BY NATASAHA CORRETT

This is one hell of a sexy warm Roasted Carrot and Feta Salad!

 

Sometimes I can get bored of carrots but this has re-ignited my love for this wonderful orange nutrient-rich vegetable! Carrots are packed full of beta- carotene.

 

You can mix up the flavours and vegetables depending on what you have left in your fridge at home and enjoy warm from the oven or cool from the fridge during the summer! Perfect Green and Lean non-exercise day recipe for all you Green and Leaners!

[wpurp-searchable-recipe]Roasted Carrot and Feta Salad – – – [/wpurp-searchable-recipe]

Serves2
Cooks In30 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

400g carrots

3 small cloves garlic

Pinch of caraway seeds

Pinch of cumin seeds

Pinch Himalayan salt

80g kale

150g broccoli

100g feta (optional if vegan)

½ tsp rice vinegar or apple cider vinegar

1 tsp olive oil

Pinch salt and pepper

Juice of 1 lime

1 tbsp sesame seeds

25g parsley

Method

Pre-heat the oven to 180 degrees C.

Slice the carrots lengthways and then in half again. You want them quite thin to cook in 30 minutes so if they are big carrots slice in half again.

Transfer to a baking tray with a large pinch of cumin seeds, caraway seeds, salt and cracked pepper and the cloves of garlic and roast in the oven for 25 minutes.

Add the chopped kale on top of the carrots and put back into the oven for 5 minutes until the kale is crispy.

While the carrots are in the oven boil a pan of water with a large pinch of salt.

When it gets to a rolling boil add the broccoli florets for 3-4 minutes until soft.

Drain and place into a bowl.

Chop the parsley and crumble the feta and add to the broccoli along with the olive oil, rice vinegar, lime juice and sesame seeds.

Take the carrots and kale out of the oven. Remove the garlic, chop it and mix into the broccoli mixture. Season with a pinch of salt and cracked black pepper.

Serve warm optional with rocket.

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