Warm Roasted Carrot Salad with Feta and Yoghurt
Ingredients
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp sea salt flakes
- 1/2 tsp sumac
- 500 g young carrots (rainbow if you can get them) washed, green tops intact
- 200 g Greek yoghurt
- 1 tbsp good extra virgin olive oil
- Salt and pepper
- 50 g feta crumbled
- Hanful flat leaf parsley roughly chopped
- Drizzle good balsamic vinegar
Instructions
- Preheat the oven to 200C / 180C fan / Gas 6 / roasting AGA
- Place the seeds in a pestle and mortar and crush lightly. Add the salt and sumac, stir to combine.
- To prepare the carrots, rinse, don't peel them and pat dry. Cut any large ones lengthways down the middle. Place on a roasting tray and toss with some olive oil. Scatter the seed mix on top and toss to combine. Put in the preheated oven and roast for 30-35 minutes until just staring to caramelise and the seeds are toasted.
- Put the yoghurt in a small bowl, add the extra virgin olive oil and a good pinch of salt and grind of pepper. Mix to combine.
- Spoon the yoghurt onto a serving plate, and spread evenly. Top with the carrots and crispy seeds. Sprinkle over the feta and parsley, drizzle with good extra virgin olive oil and balsamic vinegar. Serve immediately.
Notes
TOP TIPS
- This side dish goes beautifully with roast lamb or lamb off the BBQ. Also great with chicken.
- Cook the carrots and seeds in advance. Cool and put back into the oven for 6-8 minutes before serving.
- You can do this recipe with other veggies - try some fennel roughly sliced or tender stem broccoli with a sprinkle of chilli instead of sumac. You will need to adjust the cooking times.
Tried this recipe?Let us know how it was!