This roasted baby carrot salad is one of those lovely little spring/summer dishes that are so wonderfully versatile. It could form an entire meal itself, or be the perfect side with grilled meat, fish or at a BBQ.
This is the latest in our series of tasty recipes that feature just 7 simple ingredients. They are all super tasty and can be made by people of any cooking ability.
Because the carrots are so small, the cooking time is short as well. Plus the dish is just as tasty served either hot or cold.
Roasted Baby Carrot Salad: Ingredients
- Baby carrots
- Red onions
- Feta cheese
Clean up the baby carrots under cold running water, and cut off any excess green stalks. Place onto a tray with the roughly chopped onions and some thyme leaves. Season with salt and pepper and a large drizzle of olive oil. Toss it all up and place in the oven at 200C/400F for about 12-15 minutes.
Slice the zucchini into thin slices and marinate with a little olive oil, sliced garlic and salt and pepper. Let stand for 5 minutes.
Heat up a large griddle pan and fry up the zucchini, so that they have nice grill marks on both sides.
Remove the veg from the oven and add to the zucchini. It’s super important not to over cook any of the veg. You want it all to retain that nice little crunch.
Add the chopped coriander.
Serve up on a plate, or family-style in the bowl itself, with the feta cheese sprinkled over the top.
You will never eat a tastier roasted baby carrot salad recipe than this one!
The colours are as pretty as a picture…
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