Roasted carrot and feta salad with dukkah
- 2 carrots, chopped in 2cm chunks spray oil
- ½ can chickpeagarbanzoXsgarbanzosX, drained and rinsed
- 1 cup rocketarugulaX or baby kale leaves
- 2 tablespoons crumbled feta
- 1 tablespoon dukkah
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
1 Preheat oven to 200°C and line a baking tray with baking paper. On the prepared tray, place carrots and spray with oil. Place in oven for 10 minutes, then remove and add chickpeas before returning to oven to roast a further 10-15 minutes, until carrots are soft.
2 In a bowl, gently combine cooked carrots and chickpeas, rocket, feta and dukkah. In a jar, shake to combine balsamic vinegar and olive oil. Drizzle vinaigrette over salad just before serving.
Make it low FODMAP: Limit your serve of canned chickpeas to ¼ cup, make sure the dukkah doesn’t contain onion, garlic or pistachios.
Make it gluten free: Check dukkah is gluten free.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 5g
Dietary fibre 16g
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