Skip to content
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

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
    240kcal     12%

  • 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

Method

  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.

See more Salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.