Did you know that for various reasons, many people are trying to eat less meat? Did you also know that carrots are a good source of potassium and vitamin A?
Try this vegetarian roast carrot salad which is delicious on its own or serve as a side to your favourite meal. Carrots are always in season and are often around $2 for a couple of kgs so this can make an affordable and delicious salad. Enjoy the left overs (if there are any) for lunch. Yum.
1 tablespoon olive oil
½ red onion
1 tablespoon roasted sunflower seeds
1 tablespoon roasted pumpkin seeds
2 tablespoons honey (warmed so it is runny)
Optional: chopped flat leaf parsley or coriander
Preheat oven to 180 degrees and line a roasting tray with foil
Cut carrots in to even thickness lengths and mix with olive oil
Roast in the oven for around 30 minutes
While cooking, chop onion and if the sunflower and pumpkin seeds are not already roasted, fry on a dry frypan until crispy
When carrots are cooked, transfer to a serving platter and scatter with red onion, ricotta chunks, feta and sunflower and pumpkin seeds
Drizzle honey on top last
Add optional chopped flat leaf parsley or coriander
If you find it hard to chop carrots, try and buy longer skinnier carrots. The produce department may also be able to cut these for you if you ask.
You could also try this recipe with yams or kumara depending on your preference
Add salt and pepper to taste
If you don’t have sunflower or pumpkin seeds try walnuts, slivered almonds or sesame seeds for a crunchy addition
Like so many recipes, double up or halve depending on how many people you are cooking for