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Spiced Roasted Carrot Salad | With Marinated Feta
(0)
35 min
Quick
Gurkerl Küche
Sonnengereifte Karotten und Kichererbsen aromatisch im Backrohr geröstet, gebettet auf frischem Babyspinat und verfeinert mit würzig mariniertem Feta, samtigem Tahini-Dressing und knackigen Granatapfelkernen. Ein farbenfroher, orientalischer Herbstsalat für echte Genießer.
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper. Thoroughly wash, peel, and cut the carrots diagonally into bite-sized pieces. Drain the chickpeas, rinse under cold water, and pat dry with paper towels.
Spread the carrots and chickpeas on the baking sheet. Toss with 2 tbsp of olive oil, 1/2 tsp each of cumin and coriander, and a pinch of salt and pepper. Roast in the preheated oven for about 25 minutes until golden brown and tender.
Marinating feta & mixing dressing
While the vegetables are roasting in the oven, cut the feta into bite-sized cubes or crumble coarsely. Marinate in a small bowl with 1 tbsp of olive oil, the remaining cumin, coriander, and some grated organic lemon zest.
Chef's tip
Tip: For extra crunch, you can sprinkle some toasted sesame seeds or chopped pistachios over the salad.
Meal prep: The roasted carrots and chickpeas are ideal for preparing ahead and taste great warm or cold at the office.
Ingredients
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