Roast Carrot and Feta Salad with Tahini Dressing

Name: Roast Carrot and Feta Salad with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 400 g/14 oz canned chickpeas, drained; 1 tbsp honey; ½ tsp cayenne pepper; 1 tsp ground cumin; 3 tbsp olive oil; 1 kg/2 lb 4 oz carrots, peeled and cut into thick batons; juice of 1 lime; 2 tbsp extra virgin olive oil; 1 small garlic clove, crushed; 2 tbsp toasted pumpkin seeds or roughly chopped pistachio nuts; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp tahini; seeds from 1 large pomegranate, or 150 g/5½ oz ready-prepared pomegranate seeds; seeds from 1 large pomegranate, or 150 g/5½ oz ready-prepared pomegranate seeds; 150 g/5½ oz feta cheese; 2 tbsp toasted pumpkin seeds or roughly chopped pistachio nuts; 75 g/2½ oz/1½ cups spinach, watercress or rocket/arugula leaves; 75 g/2½ oz/1½ cups spinach, watercress or rocket/arugula leaves; 75 g/2½ oz/1½ cups spinach, watercress or rocket/arugula leaves; 75 g/2½ oz/1½ cups spinach, watercress or rocket/arugula leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Carrots feature quite a few times in this book, and all for good reason. They are rich in vitamins C and E, calcium, beta-carotene (which converts to vitamin A), magnesium and potassium, all of which benefit your body by cleansing your liver, encouraging detoxing and protecting your vision against degenerative conditions. I never tire of this salad – it has a vibrant colour, mouthwatering flavours and is far more substantial than a plateful of salad leaves. Serve as a sharing platter for fo

Ingredients

Vegetarian
Gluten-free

Ingredients

Method