Roasted Baby Carrot, Olive and Feta Salad

by Bronwen Laight
Roasted Baby Carrot, Olive and Feta Salad


1-bunch baby carrots
½ tsp cumin seeds
Olive oil
3 cloves garlic
Handful of your favourite olives
1 red onion, sliced
2 tsp red wine vinegar
150g feta
chopped parsley


Place washed and scrubbed carrots in a roasting tray with olive oil, sliced red onion, whole peeled garlic cloves and cumin seeds. Roast at 200 degrees celsius for about 20 minutes. During this time stir the carrots 2 or 3 times so that all the flavours mix together. After the 20 minutes, add the olives to the mix and cook a little longer or until the carrots are cooked to your preferred degree of doneness. Remove from oven and while carrots are still warm toss with chopped feta, vinegar and perhaps a little more olive oil and taste for seasoning. Add chopped parsley. Serve this salad either warmish or room temperature. Note: this salad is also lovely with the addition of fennel bulb which is sliced and roasted with the carrots

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