Warm salad with baked carrots
4 servings
45 minutes
Warm salad with roasted carrots is a vibrant combination of flavors inspired by European culinary traditions. Roasted carrots gain caramel sweetness that beautifully complements the spicy note of cumin and the softness of honey. Couscous adds textural richness, while the freshness of mint and lemon juice gives the salad lightness and aromatic appeal. Grated ginger adds a subtle spicy kick, and creamy feta cheese completes the flavor palette with a rich touch. This salad is perfect as a standalone dish for a light lunch or dinner and can also serve as an exquisite side for meat or fish. Its simplicity in preparation and refined taste make it an ideal choice for those who appreciate the harmony of healthy and delicious ingredients.
1
Cut the carrots into medium slices, add vegetable oil, a bit of honey, and cumin. Bake the carrots at 180 degrees for about 20 minutes.
- Carrot: 200 g
- Vegetable oil: 50 ml
- Honey: 40 g
- Ground cumin (zira): 0.5 teaspoon
2
At this time, pour boiling water over the couscous and let it sit for 10 minutes.
- Couscous: 3 tablespoons
3
Cool the baked carrots, add steamed couscous, grated ginger, lemon juice, and finely chopped mint.
- Carrot: 200 g
- Couscous: 3 tablespoons
- Grated ginger: 0.5 teaspoon
- Lemon juice: 1 teaspoon
- Mint: 1 bunch
4
We dress the salad with vegetable oil, mix it well, and sprinkle with feta cheese.
- Vegetable oil: 50 ml
- Feta cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste