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Roasted carrot salad with dates, mint and feta

Danielle Alvarez
Danielle Alvarez

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A roasted carrot salad for any season.
A roasted carrot salad for any season.William Meppem

This punchy all-seasons vegetable salad is a really simple one to have in your repertoire. You can drizzle the dressing straight over the top of the salad or make extra and serve separately.

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Ingredients

  • 2 bunches Dutch carrots, washed and tops trimmed

  • 2 tbsp extra virgin olive oil

  • 70g pitted dried dates, cut into quarters (or substitute sultanas)

  • 1 handful of picked mint leaves (about ½ a bunch)

  • 100g creamy feta, chopped

  • 1 tbsp honey

  • 1 tbsp white wine vinegar

Method

  1. Step 1

    Preheat oven to 200C (180C fan-forced). Place carrots on a shallow baking tray lined with baking paper and toss with olive oil. Season with salt and pepper, and roast for 20-30 minutes until carrots are tender and browned. Remove from oven and set aside until you are ready to assemble the salad.

  2. Step 2

    Place carrots on a platter and scatter over the dates, mint and feta. Drizzle the honey over the top and add a splash of white wine vinegar. Gently toss. A good sprinkling of sea salt flakes at the last moment wouldn't be a bad idea. Serve at room temperature.

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Danielle AlvarezDanielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.

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Original URL: https://www.theage.com.au/goodfood/recipes/roasted-carrot-salad-with-dates-mint-and-feta-20200331-h1n0s8.html