Carrot And Feta Salad With Mint Food

ROASTED CARROT AND FETA SALAD WITH ZA'ATAR

Steps:

• Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

CARROT AND FETA SALAD WITH MINT

Steps:

• Make salad dressing by combining the first 7 ingredients in medium to large bowl. Place the carrots in a pot and cover with cold water. Gently boil carrots and until just tender, but still firmly holding their shape, about 2 to 3 minutes. Drain carrots well, cool in ice-cold water, and then drain well again. Add the carrots to the salad dressing, along with the feta, onion and mint. Toss all to combine and serve. Recipe Options: This salad can be readied partially in advance. To do so, make the dressing, and cook and cool the carrots, and keep them separately refrigerated until ready to toss to them together with the feta, onion and mint. To vary this salad, instead of mint, try another fresh herb, such as basil or oregano, or use a mix of fresh herbs. Make miniature (baby) carrot and feta salad with mint by replacing the 2 lbs. of carrots with 2 lbs. of miniature carrots. Boil the carrots whole until just tender, and then cool and toss them into the salad as described for the regular carrots in the recipe.

CARROT, DATE AND FETA SALAD

Steps:

• Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
• Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

SMASHED CARROTS WITH FETA AND MINT

Steps:

• In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
• Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
• Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
• With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

CARROTS WITH FETA AND MINT

Steps:

• Preheat oven to 450*F.
• In a mixing bowl, add the carrots and toss with the honey, vinegar, cumin seeds, and 1 tbls. olive oil.
• In an oven safe skillet over medium high heat, heat the remaining olive oil, then add the carrots. Season generously with salt and pepper, and then toss to coat. Transfer to the oven and roast for 20 minutes, or until the carrots have caramelized and browned in spots.
• Meanwhile, make the dressing by whisking together the olive oil, orange juice and zest, honey, vinegar, mint leaves, shallot and almonds. Add a pinch of salt and set aside.
• Once the carrots have finished and cooled slightly, toss them in a large bowl with the dressing. To serve, garnish carrots with feta, orange zest, adn a drizzle of olive oil.
• Enjoy!

ROASTED CARROT, FETA AND MINT SALAD

Steps:

• In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
• For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
• TIPS: Roasted carrots can also be served as a hot dish.