Caraway-roasted carrot & feta salad

Caraway-roasted carrot & feta salad

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

A vibrant, flavour-packed lunch that's good for you too

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
221
protein
9g
carbs
22g
fat
12g
saturates
4g
fibre
6g
sugar
19g
salt
1.2g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2009

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Comments

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joricho's picture
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Really tasty - great combination of flavours.

joricho's picture
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Really tasty - great combination of flavours.

joricho's picture
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Really tasty - great combination of flavours.

bisalyrne's picture

i served this to my family as a starter and everyone loved it, so simple and delicious

firebug's picture
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These ingredients work really well together. They are exciting flavours, it's fresh and zingy and it must be tried! However, I do not think this is enough for a main meal as advertised in the Good Food magazine, but as a starter for 4 people it is perfect.

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