Roasted Carrot, Feta and Mint Salad |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead - Ingredients:
1 (600 g) bag europe's best carrots a la parisienne, frozen |
2 tablespoons olive oil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
3 tablespoons rice vinegar or 3 tablespoons white vinegar |
1 tablespoon olive oil |
1 teaspoon honey or 1 teaspoon grainy mustard |
1/2 teaspoon cumin |
1/4 teaspoon smoked paprika or 1/4 teaspoon sweet paprika |
1 cup crumbled feta cheese |
1/3 cup pitted black olives, halved |
1/4 cup shredded mint leaf |
Directions:
1. In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
2. For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
3. TIPS: Roasted carrots can also be served as a hot dish.
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