Meat Free Monday
I love the vibrant colours of today’s recipe and the combination of the sweet carrot and orange with the salty feta is one of my favourite taste sensations.
Roasted carrot, orange and feta salad
Serves two as a main course, four as a starter
- 2-4 large carrots (weighing approximately 650g)
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- Few glugs olive oil
- Salt and pepper
- 1 tsp honey or maple syrup
- 2 tbsp flaked almonds
- 2 oranges
- 1 tbsp Dijon mustard
- 1 tbsp poppy seeds
- 4 large handfuls baby spinach
- 100g feta or goats’ cheese
Peel, trim and cut the carrots into batons. In a roasting tray, mix them with the seeds, olive oil, and season with salt, pepper and some honey or maple syrup. Mix well so the carrots are well coated with this sticky, spicy glaze. Roast for about 20 minutes at 200 degrees/gas mark six, until the carrots are a little tender and starting to char. Leave them in for longer if necessary.
While the oven is still hot, toast the almonds briefly until lightly toasted.
Cut the orange into segments, keeping the juice. Whisk the mustard with a little more olive oil and then whisk in the orange juice. Add the poppy seeds. Season well.
Assemble piles of spinach on plates, top with the roasted carrots, the almonds, cheese and spoon over a little of the dressing. This is a perfect supper with some extra cheese and bread on the side.
Recipe by Domini Kemp