Step-by-Step Guide to Prepare Any-night-of-the-week Roast carrot, coriander & feta salad
Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Roast carrot, coriander & feta salad. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Roast carrot, coriander & feta salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast carrot, coriander & feta salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roast carrot, coriander & feta salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roast carrot, coriander & feta salad estimated approx 20 minutes.
To begin with this recipe, we have to prepare a few ingredients. You can cook Roast carrot, coriander & feta salad using 9 ingredients and 3 steps. Here is how you can achieve it.
This recipe is taken from Waitrose Weekend published on 14th July. I’m no cook but it sounded interesting so prepared this for 2 just halving the ingredients. Photo above is my first foray into cooking and was immensely impressed with the results. Carrots like you’ve never tasted before! Prep time was around 15 minutes but you could save on this if you buy prepared batons.
Ingredients and spices that need to be Take to make Roast carrot, coriander & feta salad:
- 1.5 kg carrots peeled and cut into batons
- 1 tbsp olive oil
- 2 tbsp sweet chilli sauce
- 200 g pack of feta cheese, crumbled
- 1 small red onion, finely chopped
- 40 g pine nuts, roasted
- 250 g cherry tomatoes, quartered
- 28 g coriander, roughly chopped
- 1 lime cut into wedges
Instructions to make Roast carrot, coriander & feta salad
- Preheat the oven to 220 deg C, gas mark 7. Line a large baking tray with foil. Toss the carrot batons in the oil and 1 tbsp of the chilli sauce (save the other one for later). Transfer to the prepared tray, spreading the carrots out into a single layer.
- Roast for 10 minutes, the switch the oven to grille setting. Keeping an eye on them, grill the carrots for 10 minutes more, until golden around the edges but still al dente.
- Transfer the carrots to a serving dish and scatter over the feta, red onion and cherry tomatoes. Drizzle the remaining chilli sauce over the top, then finish with the pine nuts and coriander. Serve, with the lime wedges alongside to squeeze over.
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