Name: Baby carrot salad with roasted lemon dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1.25 gm ground nutmeg; 2.50 gm ground cumin; 1.25 gm ground ginger; 0.63 gm ground cinnamon; 20.00 ml pomegranate molasses; 125ml olive oil; 12.00 gm sesame seeds; 20.00 ml pumpkin seeds; 20.00 ml chia seeds; 500g baby (Dutch) carrots, trimmed; 1 lemon, halved; 1 garlic clove, finely chopped; 5.90 gm Dijon mustard; 7.20 gm honey; 100g rocket leaves; 250.00 ml fresh mint leaves; 250.00 ml coriander leaves; 200g feta

Baby carrot salad with roasted lemon dressing

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Spiced carrot superfood salad with nutmeg, pomegranate molasses, pumpkin, chia seeds, rocket, and feta.

Ingredients:

1.25 gm ground nutmeg
2.50 gm ground cumin
1.25 gm ground ginger
20.00 ml pomegranate molasses
125ml olive oil
12.00 gm sesame seeds
20.00 ml pumpkin seeds
20.00 ml chia seeds
500g baby (Dutch) carrots, trimmed
1 lemon, halved
1 garlic clove, finely chopped
5.90 gm Dijon mustard
7.20 gm honey
100g rocket leaves
250.00 ml fresh mint leaves
250.00 ml coriander leaves
200g feta

Instructions:

Preheat your oven to 200C. Mix spices with molasses and 1/4 cup (60ml) oil in a small bowl, season, and set aside. In another bowl, combine sesame, pumpkin, and chia seeds, and set aside.
Boil the carrots in seasoned water until tender, then drain and dry. Coat them in spices and arrange on a lined baking tray. Roast with lemon halves until slightly browned. Cool before serving.
In a bowl, blend the freshly squeezed lemon juice from the roast with garlic, mustard, honey, and the remaining 1/4 cup (60ml) oil. Season to taste.
Combine the carrots, arugula, herbs, and seed mix with the dressing, then garnish with feta before serving.

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