Admittedly, I’ve had a few weeks off from blogging. It’s been a busy old month, in every sense, but a good one at that. It’s always nice to catch up with old friends, venture out of the insanity of London, try new things and spend time setting Summer goals. And, along with the improving weather comes renewed energy and inspiration for this here blog.
Since the Bank Holiday festivities are in full swing and it’s the last day of National Vegetarian Week 2015, I figured a summery salad dish would be fitting for impromptu BBQ’s and friendly gatherings. We all love a bit of al fresco dining and this dish is perfect sharing food as an accompaniment to other side dishes and mains. Or, if you’re anything like me, you’ll devour this alone with some crusty bread, olive oil and balsamic vinegar! I find this is best eaten whilst the roasted veggies are still warm and fragrant as a contrast to the cold spinach leaves and crumbly feta cheese. You could also add toasted pumpkin seeds or roasted cherry tomatoes for a slightly different variation on this salad.
Serves 2 – 4 | Prep: 10 mins Cooking: 30-35 mins
For the roasted veg:
- 4 medium carrots
- 1 large red onion
- 1 tbsp good quality runny honey
- 1/2 tsp mixed dried herbs (e.g thyme, rosemary, basil)
- 1/2 tsp cumin seeds
- Olive oil
- Salt and ground black pepper to taste
For the salad:
- 80g baby spinach leaves
- 50g crumbly feta cheese
- 1 lemon
- Olive oil
Step one: Pre-heat your oven at 175 degrees. Peel, half and then quarter the carrots. You should get 8 even sized pieces from each carrot. In a similar way, half and quarter the onion so you have small wedge shapes.
Step two: Line a baking tray with baking paper. Add the veg and coat evenly in olive oil, seasoning, cumin and mixed herbs. Bake for approx 25 mins.
Step three: At this stage, drizzle the honey over the veg and return to the oven for a final 10 mins. You want a deep brown caramelised colour on the carrots and onions. Take them out of the oven and set aside whilst you assemble the salad ingredients.
Step four: On a large serving plate or mixing bowl, add the spinach leaves, crumbled feta and warm veg (plus any sweet honey juices!). Dress the salad with a drizzle of olive oil and fresh lemon juice before serving.
*This will keep for two days in the fridge, but is best eaten on the same day it’s made.