Roast carrot and feta salad recipe

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 240 calories / serving
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This delicious salad makes a great midweek meal, packed with delicious veg and lightly spiced with cumin.

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.

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  • 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
  • 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


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