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Oriental Carrot Salad with Feta | Oven-Baked
(0)
30 min
Quick
Gurkerl Küche
Süße Karotten treffen auf herzhaften Feta und nussiges Tahini. Im Backrohr karamellisiert das Gemüse wunderbar saftig, während Kichererbsen für Biss und pflanzliches Protein sorgen. Abgerundet mit knackigen Pistazien, fruchtigen Granatapfelkernen und frischen Kräutern holst du dir den Zauber der Levante direkt auf den Teller. Perfekt als vollwertige Hauptspeise oder aromatisches Abendessen.
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top and bottom heat. Line a baking sheet with baking paper. Peel the carrots and cut diagonally into slices about 1 cm thick. Rinse the chickpeas in a sieve and pat thoroughly dry.
Spread the carrots and chickpeas on the baking sheet. Toss with 20 ml of olive oil, the ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for approx. 20 minutes until the carrots are tender-crisp and caramelized, and the chickpeas are slightly crispy.
Dressing & Assembly
For the dressing, stir the tahini with the juice of half a lemon, a little lemon zest, honey, and the remaining 20 ml of olive oil until smooth. Stir in 2 to 3 tablespoons of lukewarm water as needed until a smooth, creamy consistency is achieved. Season to taste with a pinch of salt.
Chef's tip
For a vegan version, you can simply replace the honey in the dressing with maple syrup and use a plant-based shepherd's cheese alternative instead of classic feta.
Leftovers are great to take to the office the next day. Pack the dressing separately and drizzle it over the salad just before serving.
Ingredients
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