Roasted Carrots, Feta, Spices & Seed Salad
A really quick and easy meal to prepare.
Although this is just simple tray bake of carrots, it’s the spices and feta that make this such a tasty meal.
It is a perfect quick, simple, healthy light lunch or main meal recipe.
Rich in vitamins, minerals, fibre and protein. It’s also good for your gut.
A great energy boost to pick you up for the middle of the day.
Serves 2
Takes 60 minutes
Ingredients
- 750g carrots peeled & chopped into batons
- 50gm extra virgin olive oil
- 1tsp cumin seeds
- 1tsp fennel seeds
- 60gm crumbled feta cheese
- Bunch rocket leaves
- Drizzle extra virgin olive oil
- Drizzle fig vinegarette
- 2tbs toasted salted mixed seeds
- Pinch table salt
- Pinch sea salt & pepper
Method
Pre heat the oven to 200°C or 390 °F
Place the carrots, extra virgin olive oil, cumin and fennel seeds, table salt and pepper into a baking tray.
Mix well to ensure the carrots are completely covered.
Put the baking tray into the oven.
Stir occasionally.
Heat a nonstick pan on the hob, dry fry the mixed seeds in sea salt, then sit to one side.
When the carrots are cooked through remove from the oven.
Allow the carrots to cool down.
Mix in the bunch of rocket leaves into the tray and stir well.
To Serve
Place the carrots on to the plate.
Sprinkle the crumbled feta cheese over the carrots.
Drizzle with the extra virgin olive oil & fig vinegarette.
Scatter the toasted salted seeds over the top.
Add the sea salt & pepper to suit your taste.
This makes a perfect, super healthy packed lunch box.
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.