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You are here: Home / COOK / Roast carrot, feta and walnut salad

Roast carrot, feta and walnut salad

15/01/2019 By Jen

Roast carrot, feta and walnut salad

Once you have tasted this Roast carrot, feta and walnut salad you’ll want to make it over and over again. Substantial enough to be a great lunch, it also works well with almost any meal. Adding some of the dressing to the cooked rice while still hot allows it fully absorb the flavour.

ROAST CARROT, FETA AND WALNUT SALAD

Prep: 10 mins
Cook: 40 mins
Serves: 4

Ingredients

  • 4 carrots, peeled and chunky chopped
  • 2 tbsp/40ml of olive oil
  • salt & pepper
  • ½ cup of brown rice
  • 200g/7oz of baby spinach or rocket or mixed leaves
  • ½ lemon, tested
  • 8 sprigs of fresh mint, leaves torn
  • 100g/3.5oz marinated feta or goats cheese
  • ½ cup of roasted walnuts

Dressing

  • juice of ½ lemon
  • 1 tbsp/20ml of white condiment (white balsamic vinegar)
  • 4 tbsp / 80ml of olive oil
  • salt

Method

  1. Preheat oven 160ºC/325ºF/Gas mark 3.
  2. Toss the chopped carrots in olive oil and salt and pepper, and put on a tray lined with baking/parchment paper. Roast in the oven for 30 minutes or until soft. Set aside to cool.
  3. For the dressing, combine the lemon juice, vinegar, olive oil and salt.
  4. Cook brown rice to the packets instructions, or add to boiling water and cook for 20 minutes, then drain. Pour half the dressing on the rice so it absorbs while the rice is cooling. Set aside to cool.
  5. Once rice and carrots are cooled, in a large bowl, combine them with salad leaves, lemon zest, mint, crumbled feta and walnuts.
  6. Add the remaining dressing mix, combine and transfer to a serving platter.

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Filed Under: COOK, Sides & salads

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RUSSIAN SALAD
Prep: 15 mins
Cook: 30 mins
Serves: 4

Ingredients:
400g / 2 large potatoes, peeled and cut into 3cm/1″ dice
4 carrots, peeled and cut into 3cm/1″ dice
4 eggs
1 cup of frozen peas, defrosted
100g of gherkins, sliced or diced
2 tbsp of natural/plain yoghurt
2 tbsp of mayonnaise
4 sprigs of flat leaf parsley, washed and picked
½ cup of frozen edamame beans (soybeans), peeled and defrosted
salt
white pepper

Method:
Place the potatoes and carrots in saucepans, bring to the boil and cook until tender. Drain and set aside to cool.
Bring another saucepan to the boil, and place the eggs gently in and cook for 8 minutes. Drain and refresh under old water and peel while still warm. Chop or slice the eggs.
Combine the yoghurt and mayonnaise and set aside.
Once the potatoes and carrots have cooled completely, combine them in a bowl with the eggs, peas, gherkins, parsley and edamame. Stir through the mayonnaise mixture, adjust seasoning and serve.

TIP:
This salad is a meal in itself. Just add some leafy greens to go with it.
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SAVOURY MUFFINS
Prep: 10 mins
Cook: 1 hour
Makes: 18 muffins
Ingredients
1 sweet potato, diced (or any leftover roast vegetables:, including zucchini, pumpkin, carrots etc.)
½ onion or 1 eschalot, finely diced
olive oil spray
2 cups of self-raising flour
2 pinches of salt (iodised)
2 eggs
1 cup of milk
30ml of olive oil
100g feta, crumbled
½ cup of baby spinach
Method
Preheat the oven to 180˚C fan forced.
Line an oven tray with baking paper. Mix together the vegetables and the onion or eschalot and pile on the baking tray. Spray vegetables with olive oil.
Bake vegetables for 35–40 minutes.
Line muffin trays with paper cases (patty pans).
In the meantime, place the flour and salt in a large bowl. Make a well in the centre and then add the eggs, milk and oil and fold through lightly.
Add the roasted vegetables, feta and baby spinach to the flour mix and combine gently.
Spoon mixture into the paper cases.
Cook for 15–20 minutes until springy to touch.
Leave to cool before serving or freezing.
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APPLE SLICE
Prep: 10 mins
Cook: 45 mins
Makes: about 25–30 squares

Ingredients:
3 eggs
1 cup of caster sugar
90g of unsalted butter, melted
4 apples (use whichever variety you have in the fruit bowl)
1 tsp of vanilla essence
1 tbsp of caster sugar (additional)
1½ cups of self raising flour
icing sugar mixture for dusting

Method:
Preheat the oven to 180ºC (160ºC fan forced).
Grease or line an 18 x 28 cm baking tin or equivalent.
Mix the eggs, sugar and melted butter together in a bowl.
Grate the apples (leaving the skin on) and add vanilla and extra caster sugar to the apples and set aside.
Add the flour into the egg mix and stir with a fork to make a runny batter.
Pour two thirds of the batter into the baking tin to cover the base.
Spread apple mix evenly over the batter in the baking tin, then top with remaining batter. Don’t worry if it doesn’t entirely cover the apple mixture, it spreads when cooking.
Place tray in the oven and bake for 35–40 minutes.
Remove from the oven, allow to cool then sprinkle with icing sugar mixture.
Cut into smaller squares and freeze any leftovers for lunchboxes.

TIP:
If using Granny Smith apples or particularly juicy apples, you may want to squeeze the grated apple mix before spreading over the batter. There will appear to be too much grated apple, but use it all as it cooks down. Remember you don’t need much batter of the top as it does spread.
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2 x 170g cans passionfruit pulp in syrup
350ml coconut water
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1. Combine the entire contents of the cans of passionfruit pulp with the coconut water and mix well. Strain through a sieve to remove the seeds (but push through any pulp).
2. Divide the mixture between the compartments of icy pole moulds, but do not fill completely to the top. Add a few passionfruit seeds to each compartment, then add wooden sticks and freeze for at least 6 hours.
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TUNA & CORN PATTIES
Prep: 10 mins
Cook: 25 mins
Serves: 4

Ingredients:
200g /½ lb of sweet potato/yams, grated
½ cup of plain flour
½ cup of corn (tinned or frozen)
185g /6 oz of tinned tuna in oil
1 egg
olive oil for frying

Method:
Mix the sweet potato/yam, flour, corn, tuna and egg in a bowl. Leave for 10 minutes.
Heat a non-stick frypan and enough olive oil for frying. Form into patties and place straight into the pan. Cook over a low to medium heat until golden on both sides.
Add extra olive oil with each new batch to stop patties from sticking.
Serve either hot or cold as a snack or in lunchboxes.

TIP:
Keep the cooked patties warm in the oven while cooking the extra batches.

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