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.
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.
