Roasted Baby Carrot Salad with Pomegranate Molasses Dressing
Roasted Baby Carrot Salad with Pomegranate Molasses Dressing
Ingrediënten
For the Salad:
- A bunch of about 12 young slim carrots with leaves and ends trimmed
- 1 red onion peeled and roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 small avocado sliced
- 100 g 3½ ounces ready-cooked or tinned Puy lentils
- A large bag of rocket
- 30 g 1¼ ounces walnut pieces, gently toasted in a dry pan
- A small bunch of coriander chopped
- 100 g 3½ ounces feta, crumbled
- Seeds from ½ a pomegranate
For the Dressing:
- 2 tablespoons pomegranate molasses
- 1 garlic clove peeled and crushed (optional)
- 2 tablespoons virgin olive oil
- A squeeze of lemon juice
Serves 4 | Calories 465 (per serving)
Prep 15 mins | Cook 20-30 mins |
Instructies
- Preheat the oven to 200ºC (390ºF).
- Wash the carrots, but do not peel them.
- Lay the carrots in a roasting tray with the chopped red onion.
- Drizzle with a little olive oil and sprinkle with ground cumin.
- Bake for about 20-30 minutes until the carrots are tender and slightly wrinkled.
- Remove from the oven and allow them to cool slightly.
- In a jar, mix the dressing ingredients, including pomegranate molasses, crushed garlic (if using), virgin olive oil, and a squeeze of lemon juice.
- Shake the jar well, and adjust the seasoning to your taste.
- The dressing should have a slightly sharp flavor.
- In a large bowl, mix the cooked carrots and red onion with the remaining salad ingredients, including sliced avocado, Puy lentils, rocket, toasted walnut pieces, crumbled feta, and pomegranate seeds.
- Drizzle half of the dressing over the salad and toss gently.
Notes / Tips / Wine Advice:
Lay the salad in a shallow bowl or serving platter, and drizzle the remaining dressing over the top.
Enjoy your Roasted Baby Carrot Salad with Pomegranate Molasses Dressing, a delightful combination of flavors and textures!
