Roasted Dukkah-Spiced Carrot and Feta Salad
Experience a delightful fusion of textures and flavors with our Roasted Dukkah-Spiced Carrot and Feta Salad. Sweet, caramelized baby carrots are roasted to perfection with aromatic dukkah spice and honey, then tossed with creamy feta cheese and fresh, peppery watercress. This vibrant salad makes for an exquisite side dish to complement roasted meats or stands alone beautifully as a light yet satisfying vegetarian meal. Enjoy this culinary journey that marries Middle Eastern spices with fresh, seasonal ingredients.
4
Servings
237.5
Calories
7
Ingredients
Ingredients
baby carrots
800 g (trimmed and halved if large)
runny honey
2 tablespoons
light olive oil
2 tablespoons
store-bought dukkah
2 tablespoons
sea salt
to taste
feta
150 g (crumbled)
watercress
2 large handfuls (tough stalks removed)
Instructions
1
Preheat your oven to 200°C (392°F). Start by trimming the tops off the baby carrots; halve any that are significantly larger to ensure even cooking.
2
Place the prepared carrots in a single layer on a roasting tray.
3
In a small mixing bowl, whisk together the runny honey, light olive oil, and store-bought dukkah until well combined. Drizzle this fragrant mixture over the carrots, tossing them to ensure a thorough coating. Sprinkle the carrots with a generous pinch of sea salt to enhance flavor.
4
Roast the carrots in the preheated oven for 20-25 minutes. Stir them occasionally to promote even cooking and prevent sticking. The carrots should emerge from the oven lightly golden, aromatic, and tender yet still crunchy.
5
If you plan to serve the salad immediately, combine the warm roasted carrots with the crumbled feta and fresh watercress in a large serving bowl. Gently toss everything together, allowing the residual heat to slightly melt the feta, unifying the flavors.
6
For a make-ahead option, let the carrots cool to room temperature before mixing with the feta and watercress. Adjust the seasoning with additional sea salt and freshly ground black pepper as desired.
7
Serve this salad alongside succulent lamb racks, juicy chicken breasts, or enjoy as a standalone dish accompanied by crusty bread and creamy butter.
Nutrition Information
25 g
Carbs
6 g
Protein
4.5 g
Fiber
15.5 g
Sugar
375 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Roasted Dukkah-Spiced Carrot and Feta Salad.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the total calorie count per serving?
Each serving contains approximately 237.5 calories.
What is the recommended oven temperature for roasting the carrots?
The oven should be preheated to 200 degrees Celsius or 392 degrees Fahrenheit.
How long should the carrots be roasted?
The carrots should be roasted for 20 to 25 minutes.
What quantity of baby carrots is required?
You will need 800 grams of baby carrots.
How should the baby carrots be prepared?
The tops should be trimmed, and any significantly large carrots should be halved.
What ingredients are used for the roasting glaze?
The glaze consists of runny honey, light olive oil, and store-bought dukkah.
How much honey is used in the recipe?
The recipe calls for 2 tablespoons of runny honey.
How much olive oil is needed?
You need 2 tablespoons of light olive oil.
What is the amount of dukkah spice required?
The recipe specifies 2 tablespoons of store-bought dukkah.
How much feta cheese is included?
The salad includes 150 grams of crumbled feta cheese.
What type of greens are used in this salad?
The salad uses 2 large handfuls of watercress with tough stalks removed.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe.
What should the texture of the carrots be after roasting?
The carrots should be lightly golden, aromatic, and tender yet still crunchy.
How should the carrots be arranged on the roasting tray?
The carrots should be placed in a single layer to ensure even cooking.
Can this salad be prepared ahead of time?
Yes, you can let the carrots cool to room temperature before mixing them with the feta and watercress.
What happens to the feta if the salad is served immediately?
The residual heat from the carrots will slightly melt the feta, unifying the flavors.
What are some suggested meat pairings for this salad?
It pairs well with roasted lamb racks or juicy chicken breasts.
How much protein is in one serving?
There are 6 grams of protein per serving.
What is the carbohydrate content per serving?
Each serving contains 25 grams of carbohydrates.
How much fiber does this salad provide?
The salad provides 4.5 grams of fiber per serving.
What is the sugar content in this recipe?
There are 15.5 grams of sugar per serving.
What is the sodium content for a single serving?
The sodium content is 375 mg per serving.
What additional seasonings can be added at the end?
You can adjust the seasoning with additional sea salt and freshly ground black pepper.
Does the recipe specify a serving size in units other than servings?
No, the serving size is listed as null, but it provides 4 servings total.
What is the culinary origin or style mentioned?
The recipe marries Middle Eastern spices with fresh seasonal ingredients.
Is there any fat or cholesterol data provided?
Fat and cholesterol data are not specified in the provided information.
How many different ingredients are needed?
The recipe requires a total of 7 ingredients.
Can this be eaten as a standalone meal?
Yes, it can be enjoyed as a light vegetarian meal accompanied by crusty bread.