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Warm Carrot Salad with Pickled Onions, Feta & Pistachios
Accompagnement

Warm Carrot Salad with Pickled Onions, Feta & Pistachios

55 minPour 4Nutri-Score B€€
par @whatwouldkaylacook3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • carrots (peeled, halved lengthways if large)Fruits et légumes1 kg
  • olive oil (for roasting)Épicerie30 ml
  • salt (to taste)Épices1 morceau
  • black pepper (to taste)Épices1 morceau
  • honey (for drizzling)Épicerie15 ml
  • red onion (thinly sliced)Fruits et légumes1 morceau
  • water (boiling)Autres240 ml
  • apple cider vinegarÉpicerie80 ml
  • caster sugarÉpicerie12 g
  • salt (for the pickling liquid)Épices3 g
  • black pepper (for the pickling liquid)Épices1 g
  • fresh parsley (roughly chopped)Fruits et légumes8 g
  • fresh mint (roughly chopped)Fruits et légumes8 g
  • feta (crumbled)Produits laitiers100 g
  • roasted pistachios (roughly chopped)Fruits à coque et graines45 g
  • pomegranate molassesÉpicerie15 ml
  • extra virgin olive oil (for the dressing)Épicerie22 ml
  • lemon (juiced)Fruits et légumes1 morceau
  • Dijon mustardÉpicerie5 g
  • salt (for the dressing)Épices3 g
  • black pepper (for the dressing)Épices1 g

par portion

Nutrition

247kcal

Glucides
26 g
Protéines
5 g
Lipides
14 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Fouet

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4
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