Honey-Roast Carrot, Feta, and Parsley Salad

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

4

Total Time

40mins

Calories

224

This salad has it all - sweet carrots, salty feta, earthy cumin and fresh parsley. An absolute meal in a bowl.

recipe-image
    Ingredients

  • Honey icon
    Honey35 g
  • Cumin seeds icon
    Cumin seeds6 g
  • White vinegar icon
    White vinegar15 ml
  • Carrot icon
    Carrot600 ghalved
  • Olive oil icon
    Olive oil2 tablespoons
  • Salt & pepper icon
    Salt & pepper2 pinches
  • Baby spinach icon
    Baby spinach60 g
  • Feta cheese icon
    Feta cheese100 gcrumbled
  • Fresh parsley icon
    Fresh parsley50 gcoarsely chopped
  • Lemon icon
    Lemon½juice of
    Method

  • 1. Pre-heat oven - 190°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add honey, cumin seeds and white vinegar to a clean small bowl
  • 4. Stir together and set aside
  • 5. Add carrot and olive oil to a clean medium bowl
  • 6. Season with salt & pepper
  • 7. Toss together until combined
  • 8. Arrange vegetables on baking sheet
  • 9. Bake - 15 min, 190°C
  • 10. Pour glaze onto the carrots
  • 11. Bake until soft - 15 min, 190°C
  • 12. Add baby spinach and feta cheese to a clean large serving bowl
  • 13. Add roasted carrots
  • 14. Add fresh parsley and lemon
  • 15. Season with salt and pepper to taste

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