Skip to content
Menu
Warm Carrot Salad with Pickled Onions, Feta & Pistachios
Side

Warm Carrot Salad with Pickled Onions, Feta & Pistachios

55 minServes 4Nutri-Score B€€
from @whatwouldkaylacook3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • carrots (peeled, halved lengthways if large)Produce1 kg
  • olive oil (for roasting)Pantry30 ml
  • salt (to taste)Spices1 piece
  • black pepper (to taste)Spices1 piece
  • honey (for drizzling)Pantry15 ml
  • red onion (thinly sliced)Produce1 piece
  • water (boiling)Other240 ml
  • apple cider vinegarPantry80 ml
  • caster sugarPantry12 g
  • salt (for the pickling liquid)Spices3 g
  • black pepper (for the pickling liquid)Spices1 g
  • fresh parsley (roughly chopped)Produce8 g
  • fresh mint (roughly chopped)Produce8 g
  • feta (crumbled)Dairy100 g
  • roasted pistachios (roughly chopped)Nuts & seeds45 g
  • pomegranate molassesPantry15 ml
  • extra virgin olive oil (for the dressing)Pantry22 ml
  • lemon (juiced)Produce1 piece
  • Dijon mustardPantry5 g
  • salt (for the dressing)Spices3 g
  • black pepper (for the dressing)Spices1 g

per serving

Nutrition

247kcal

Carbs
26 g
Proteins
5 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4
Get Mezze