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Warm Carrot Salad with Pickled Onions, Feta & Pistachios
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Warm Carrot Salad with Pickled Onions, Feta & Pistachios

55 Min.Für 4Nutri-Score B€€
von @whatwouldkaylacook3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • carrots (peeled, halved lengthways if large)Obst & Gemüse1 kg
  • olive oil (for roasting)Vorräte30 ml
  • salt (to taste)Gewürze1 Stück
  • black pepper (to taste)Gewürze1 Stück
  • honey (for drizzling)Vorräte15 ml
  • red onion (thinly sliced)Obst & Gemüse1 Stück
  • water (boiling)Andere240 ml
  • apple cider vinegarVorräte80 ml
  • caster sugarVorräte12 g
  • salt (for the pickling liquid)Gewürze3 g
  • black pepper (for the pickling liquid)Gewürze1 g
  • fresh parsley (roughly chopped)Obst & Gemüse8 g
  • fresh mint (roughly chopped)Obst & Gemüse8 g
  • feta (crumbled)Milchprodukte100 g
  • roasted pistachios (roughly chopped)Nüsse & Samen45 g
  • pomegranate molassesVorräte15 ml
  • extra virgin olive oil (for the dressing)Vorräte22 ml
  • lemon (juiced)Obst & Gemüse1 Stück
  • Dijon mustardVorräte5 g
  • salt (for the dressing)Gewürze3 g
  • black pepper (for the dressing)Gewürze1 g

pro Portion

Nährwerte

247kcal

Kohlenhydrate
26 g
Eiweiß
5 g
Fett
14 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Rührschüssel
  • Schneebesen

Schritt für Schritt

Zubereitung

  1. Roast the carrots

    • Preheat the oven to 200 °C and spread the carrots on a baking tray.
    • Drizzle with the olive oil, season with salt and pepper and toss to coat.
    • Roast until tender and caramelised at the edges, then drizzle with honey while still hot.
    Schritt 1

  2. Quick-pickle the red onion

    • Put the sliced red onion in a bowl or jar.
    • Whisk the boiling water with the apple cider vinegar, caster sugar, salt and pepper until dissolved, then pour over the onion.
    • Leave to pickle while the carrots roast.
    Schritt 2

  3. Make the pomegranate molasses dressing

    • Whisk the pomegranate molasses, extra virgin olive oil, lemon juice and Dijon mustard.
    • Season with salt and pepper and whisk until creamy and emulsified.
    Schritt 3

  4. Assemble the salad

    • Arrange the warm roasted carrots on a platter and spoon over the dressing.
    • Scatter with the pickled onions, crumbled feta, chopped parsley and mint.
    • Finish with the roasted pistachios and serve warm.
    Schritt 4
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