Feta and Roast Carrot Salad

Charmaine Lu -
  • 6 carrots, quartered lengthways
  • ½ cauliflower, cut into florets
  • 1 crushed garlic clove
  • 1 tsp cumin seeds
  • 30ml olive oil
  • 200g salad leaves
  • 150g crumbled feta
  • Coriander leaves, chopped
  • Preheat the oven to 190C. Toss the carrots, cauliflower, cumin seeds, garlic and olive oil in a roasting tin with some seasoning, and roast for 40 mins. Arrange the salad leaves in a large serving bowl, toss through the feta and roasted vegetables, then scatter with the chopped coriander and a dash of the roasting oil to serve.
40 mins
4 serving