Roasted baby carrot salad with creamy feta dressing
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 122kcals Calories
- 6.2g (2.5g saturated) Fat
- 4.1g Protein
- 11g (6.3g sugars) Carbs
- 2.6g Fibre
- 0.5g Salt
Leave a comment, question or tip