Caraway-roasted carrot & feta salad

Name: Caraway-roasted carrot & feta salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 300 grams carrot, peeled and halved or quartered lengthways; 1 teaspoon caraway seeds; 2 teaspoons olive oil; 1 orange, zested; 2 teaspoons red wine vinegar; 1 Tbsp mixed seeds, such as pumpkin seed, sunflower and linseed; 2 large handfuls spinach leaves; 50 grams feta cheese

You can never have too many side dish recipes, so give Caraway-roasted carrot & feta salad a try. This gluten free, lacto ovo vegetarian, and primal recipe serves 2. One portion of this dish contains around 7g of protein, 13g of fat, and a total of 214 calories. If you have carrot, seeds, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, you might also like recipes such as Charred, Oven-Roasted Carrot Salad With Feta Cheese, Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette, and Carrot and Caraway Soup.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Boil carrots for 4 mins.

Ingredients you will need

Carrot

Drain, tip onto a baking sheet, then toss with the caraway seeds, 1 tsp oil, the orange zest and seasoning. Roast for 20 mins until golden and tender.

Ingredients you will need

Caraway Seeds

Orange Zest

Seasoning

Cooking Oil

Equipment you will use

Baking Sheet

Cut away the pith from the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl. Squeeze out any remaining juice, then add the remaining oil, vinegar, seeds and seasoning. Stir, then combine with the roasted carrots and spinach. Divide between two plates and crumble over the feta.

Ingredients you will need

Seasoning

Carrot

Spinach

Vinegar

Orange

Juice

Seeds

Feta Cheese

Cooking Oil

Equipment you will use

Bowl

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

300grams

carrot, peeled and halved or quartered lengthways 1teaspoon

caraway seeds 2teaspoons

olive oil 1

orange, zested 2teaspoons

red wine vinegar 1Tbsp

mixed seeds, such as pumpkin seed, sunflower and linseed 2large handfuls

spinach leaves 50grams

feta cheese

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.