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Roasted baby carrot salad with creamy feta dressing

Name: Roasted baby carrot salad with creamy feta dressing
Cook time: 25 min
Total time: 25 min
Yield: Serves 8
Ingredients: 500g baby or chantenay carrots, trimmed; A few glugs olive oil; 100g feta; 150ml plain yogurt; 50g breadcrumbs; 1 garlic clove, crushed; 2 little gem lettuces, cut into wedges

Published: 15 Oct 18
Updated: 18 Mar 24

Sweet roasted chantenay carrots are drizzled in a tangy, creamy feta dressing in this colourful salad. It’s ever so simple and ever so good!

Check out more filling salad recipes.

Easy
Jul 2018

Test kitchen approved

Serves 8
Hands-on time 25 min

Sweet roasted chantenay carrots are drizzled in a tangy, creamy feta dressing in this colourful salad. It’s ever so simple and ever so good!

Check out more filling salad recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 122kcals
Fat: 6.2g (2.5g saturated)
Protein: 4.1g
Carbohydrates: 11g (6.3g sugars)
Fibre: 2.6g
Salt: 0.5g

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Ingredients

500g baby or chantenay carrots, trimmed
A few glugs olive oil
100g feta
150ml plain yogurt
50g breadcrumbs
1 garlic clove, crushed
2 little gem lettuces, cut into wedges

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Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots in a roasting tin with a glug of olive oil and roast for 25 minutes or until just tender. Allow to cool to room temperature.
Crumble the feta into a bowl and whisk in the yogurt until smooth, then loosen the mixture with 4 tbsp water. Season well with black pepper.
Heat a glug of olive oil in a frying pan, add the breadcrumbs and fry until just golden, then stir in the crushed garlic and transfer to a plate to cool.

To serve, assemble the carrots and lettuce on a platter or serving dish, drizzle over a little of the feta dressing and sprinkle with garlicky breadcrumbs. Serve the remaining feta dressing on the side.

Recipe from Jul 2018 Issue

Nutrition

Nutrition: per serving

Calories: 122kcals
Fat: 6.2g (2.5g saturated)
Protein: 4.1g
Carbohydrates: 11g (6.3g sugars)
Fibre: 2.6g
Salt: 0.5g

delicious. tips

Roast the carrots and make the dressing up to 24 hours in advance. Keep chilled in separate airtight containers. Bring to room temperature to assemble.