Roast carrot and feta salad recipe
This delicious salad makes a great midweek meal, packed with delicious veg and lightly spiced with cumin.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 240 calories / serving
Ingredients
- 6 large carrots, quartered lengthways
- 1/2 small cauliflower, cut into florets
- 1 garlic clove, crushed
- 1 tsp cumin seeds
- 30ml (2 tbsp) olive oil
- 1 x 200g bag crispy salad
- 150g (5oz) feta cheese, crumbled
- handful fresh coriander leaves, chopped
Each serving contains
- Energy
- 990kJ 240.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 14.9gProtein 9.2gFibre 6.7g
Method
- Preheat the oven to Gas Mark 5, 190°C, fan 170°C. In a roasting tin, toss the carrots, cauliflower, garlic and cumin seeds with the olive oil. Roast for 35-40 minutes, until tender.
- Arrange the salad leaves in a serving bowl. Top with the feta and roasted vegetables and scatter over the chopped coriander.
- See more Salad recipes
