Are you looking for something a little different to do with the humble carrot? Then do I have the answer for you!
This yummy salad is actually a warm one-you roast the vegetables and then top them with salad greens and a lovely creamy feta and mint sauce!
Let’s get it underway 🙂
- 1/2 medium pumpkin
- 3 large golden kumara (sweet potato)
- 3 medium carrots
- 1/4 cup olive oil
- 1 tsp tuscan seasoning (or your favourite all-purpose seasoning)
- 1 clove garlic, crushed
- 2 tbsp pumpkin, sunflower and sesame seeds
- sea salt to taste
- 1/2 cup sour cream
- 50g creamy feta, mashed
- 1 tbsp chopped fresh mint leaves
- 50g mesclun/green salad leaves
Preheat the oven to 180°c fan bake. Deseed & skin the pumpkin. Peel the kumara and carrots, cutting all the vegetables into chunky, bite-sized pieces.
Toss the vegetables with the olive oil, crushed garlic and seasoning so they are all coated. Arrange the vegetables on a baking paper lined tray in a single layer. Roast for 30 minutes, or until golden and tender.
In a small pan, heat a drizzle of olive oil and toast the seeds until they are toasted and popping in the pan!
Combine the sour cream, mashed feta and mint in a bowl, and mix until smooth.
Arrange the vegetables on a large serving platter and top them with the salad greens, Sprinkle over the toasted seeds and drizzle with he mint cream just before serving.
And there you have it, a tasty and nutritious warm vegetable salad that goes well with a barbecued sausage, or a fancy baked stuffed chicken breast with a mushroom sauce….mmm. I feeling hungry! And thirsty…it must be time for a glass of wine to wind the weekend down and get ready for another busy week at work.
Happy week everyone xx