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Warm Carrot Salad with Pickled Onions, Feta & Pistachios
Guarnición

Warm Carrot Salad with Pickled Onions, Feta & Pistachios

55 minPara 4Nutri-Score B€€
de @whatwouldkaylacook3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • carrots (peeled, halved lengthways if large)Frutas y verduras1 kg
  • olive oil (for roasting)Despensa30 ml
  • salt (to taste)Especias1 pieza
  • black pepper (to taste)Especias1 pieza
  • honey (for drizzling)Despensa15 ml
  • red onion (thinly sliced)Frutas y verduras1 pieza
  • water (boiling)Otro240 ml
  • apple cider vinegarDespensa80 ml
  • caster sugarDespensa12 g
  • salt (for the pickling liquid)Especias3 g
  • black pepper (for the pickling liquid)Especias1 g
  • fresh parsley (roughly chopped)Frutas y verduras8 g
  • fresh mint (roughly chopped)Frutas y verduras8 g
  • feta (crumbled)Lácteos100 g
  • roasted pistachios (roughly chopped)Frutos secos y semillas45 g
  • pomegranate molassesDespensa15 ml
  • extra virgin olive oil (for the dressing)Despensa22 ml
  • lemon (juiced)Frutas y verduras1 pieza
  • Dijon mustardDespensa5 g
  • salt (for the dressing)Especias3 g
  • black pepper (for the dressing)Especias1 g

por ración

Nutrición

247kcal

Carbohidratos
26 g
Proteínas
5 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Varillas

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4
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