I came across the combination of cumin roasted carrots and feta in another, rather more complicated recipe on the BBC Good Food website. However, I like the simplicity of this - just a handful of ingredients that work really well together.
Coloured carrots are a lovely option if you can find them, as they look fabulous when plated, but regular carrots work really well too.
The sweet and soft carrots really compliment the tangy feta, and the toasted almonds add a lovely change of texture.
I like to serve it with a tangy honey and mustard dressing, made with Dijon and wholegrain mustard.
For the salad:
500g carrots
2 tablespoons of olive oil
½-1 tablespoon of cumin seeds
1-2 teaspoons of ground cumin
½ pack of feta
¼-½ cucumber (optional)
¼-½ red onion (optional)
Handful of flaked almonds
Salad leaves
For the dressing:
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
Method
- Pre-heat the oven to 200c.
- Place the flaked almonds on a roasting tray and cook in the oven until they start to turn golden brown. Remove from the oven and cool.
- Peel the carrots and cut in half or into quarters, depending on the size.
- Spread the carrots over the bottom of a baking tray and sprinkle over the cumin seeds, ground cumin and olive oil. Mix well so that the carrots are coated in the oil and cumin.
- Place in the hot oven and roast for 20-30 minutes, until the start to colour.
- Whilst the carrots are roasting, place all the dressing ingredients into a jug and mix well to combine.
- Drain the feta and set aside.
- Cut the cucumber into small dice.
- Finely slice the onion.
- Arrange the salad leaves on the plates, and top with the cucumber, onion, roasted carrots, feta and a sprinkling of toasted almonds.
- Pour over the dressing and serve.
