Middle Eastern Carrot & Feta Salad
Beautifully fresh and colourful, you’ll likely find this salad that’s full of flavour can brighten up your day and banish away those winter blues.
3 bunches of baby carrots, ends removed
1 tbsp honey, (heat for 10 seconds in microwave to make easier to pour)
Extra virgin olive oil
1-2 tsp cumin seeds
1 tbsp ground cinnamon
1 tbsp sweet paprika
Juice of half a lemon
1 small handful coriander, chopped
1 small handful flat parsley, chopped
60g toasted pine nuts
Ground black pepper
Preheat oven to 190 for fan forced and 210 for conventional.
Place carrots in oven proof dish and add honey, 1 tablespoon of olive oil and cumin seeds. Mix through to coat. Try to keep carrots in a single layer. Bake the carrots for 20 minutes or until they’ve softened. Set aside.
Dry-fry sweet paprika and cinnamon in small frying pan until fragrant, remove from heat. Add the lemon juice and 2 tablespoons of olive oil and give it a good stir. Mixture will bubble and become very dark.
Add the dark liquid to the carrots in the oven dish and mix to coat.
Transfer to serving plate, season to taste, add the herbs and top with the pine nuts. Serve as a side dish for up to 8 people, either warm or at room temperature.
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