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Caraway Carrot Feta Salad
A bright salad featuring tender roasted carrots, fresh orange segments, and crumbled feta cheese. Caraway seeds add a warm, earthy note that pairs perfectly with the sweet citrus and salty cheese. It makes a fantastic light lunch or a colorful side dish for a weeknight dinner. The combination of juicy orange, creamy feta, and crunchy mixed seeds creates a highly satisfying texture in every bite.
Ingredients
- 300g/10oz carrots, peeled and halved or quartered lengthways
- 1 tsp caraway seeds
- 2 tsp olive oil
- 1 orange
- 2 tsp red wine vinegar
- 1 tbsp mixed seeds, such as pumpkin, sunflower and linseed
- 2 large handfuls of baby leaf spinach
- 50g/2oz feta
Instructions
- 1Preheat the oven to 200°C (180°C fan or gas mark 6).
- 2Boil the carrots in a pan of water for 4 minutes.
- 3Drain the carrots and transfer them to a baking sheet. Toss them with the caraway seeds, one teaspoon of olive oil, the orange zest, and a pinch of salt and pepper. Roast in the oven for 20 minutes until they are golden and tender.
- 4Slice the pith away from the orange. Hold the fruit over a bowl and carefully cut out each segment so the bowl catches both the segments and the dripping juice.
- 5Squeeze the leftover orange membranes over the bowl to extract any remaining juice. Mix in the rest of the olive oil, the red wine vinegar, the mixed seeds, and a bit more seasoning.
- 6Stir the dressing well, then toss it with the roasted carrots and baby spinach. Portion the salad onto two plates and finish by crumbling the feta cheese over the top.
Nutrition
9g
Protein
12g
Fat
19g
Sugar
1.2mg
Sodium