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Roast carrot and feta salad recipe

Roast carrot and feta salad recipe

11 ratings

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
  • Vegetarian


  • 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

  • Fat

    16g 23%
  • Saturates

    7g 35%
  • Sugars

    14g 16%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 14.9g Protein 9.2g Fibre 6.7g


  1. 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.
  2. Arrange the salad leaves in a serving bowl. Top with the feta and roasted vegetables and scatter over the chopped coriander.

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