Name: Caraway-roasted carrot & feta salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
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

Home
Recipes
Caraway-roasted carrot & feta salad

Caraway-roasted carrot & feta salad

Good Food team

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.8 out of 5.6 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal221
fat12g
saturates4g
carbs22g
sugars19g
fibre6g
protein9g
salt1.2g

low

Method

step 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.
step 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 TIPS

FETA & SPINACH BAGELS

Mash 1 tbsp feta with 1 tbsp half-fat crème fraîche and a few snipped chives. Spread over a toasted bagel, then top with a handful spinach leaves and tomato slices.

HERBY FETA & CHICKPEA SALAD

Crumble 100g feta into a bowl. Add 2 x 400g cans chickpeas, drained, a small bunch each mint and parsley, finely chopped, 1 finely chopped red onion, juice 1 lemon and 2 tbsp olive oil.

TOMATO & FETA PASTA SAUCE

Tip a 400g can chopped tomatoes with garlic or onion, ½ tsp dried oregano, ½ tsp sugar and some ground black pepper into a saucepan. Simmer for 5 mins, crumble in 150g feta, then toss with cooked pasta.

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now