Sweet Potato & Carrot Salad with Mint Cream 

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.

Serves 6

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


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