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Caraway-Roasted Carrot and Feta Salad
Carrot halves roast at high heat with a teaspoon of caraway seeds and olive oil until the edges brown and the centers turn tender. Fresh orange segments and their juice become the base of a red wine vinegar dressing that goes over two large handfuls of spinach. Fifty grams of crumbled feta scatters on top along with a tablespoon of pumpkin, sunflower, and linseed for crunch. A 30-minute bowl that serves two as a light lunch or a side dish alongside lamb or roast chicken.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
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). Bring a pan of salted water to a boil.
- 2Boil the carrots for 4 minutes to jumpstart the cooking process, ensuring they roast up tender on the inside.
- 3Drain the carrots well and transfer them to a baking sheet. Toss with the caraway seeds, 1 teaspoon of olive oil, the orange zest, and a pinch of salt and pepper. Roast for 20 minutes until golden and tender.
- 4While the carrots roast, slice the top and bottom off the orange, then cut away the peel and pith. Hold the fruit over a bowl and carefully slice between the membranes to release each segment, letting the bowl catch the fruit and any dripping juice.
- 5Squeeze the leftover orange membranes over the bowl to extract the remaining juice. Whisk in the remaining 1 teaspoon of olive oil, the red wine vinegar, mixed seeds, and a pinch of salt and pepper.
- 6Add the warm roasted carrots and baby spinach to the bowl, tossing gently to coat them in the dressing. Divide the salad between two plates and crumble the feta cheese over the top.
Nutrition
9g
Protein
12g
Fat
19g
Sugar
1.2mg
Sodium
Notes
- Make ahead: You can roast the carrots and segment the orange up to a day in advance. Store them separately in the fridge and assemble just before eating.
- Swap: If you don't have caraway seeds, cumin or fennel seeds make a great substitute for that earthy flavor.
- Tip: Toss the spinach with the warm carrots right before plating so the leaves wilt slightly but don't turn mushy.
