High fibre carrots combine with earthy cumin and roasted prebiotic red onion in this colourful salad.
A fresh lemon & extra virgin olive oil dressing cuts through the sweetness of the root vegetables, for satisfying sweet-sharp burst of flavour.
This salad makes a meal in itself, served with some flatbreads alongside to mop up the dressing.
It also works well as a side dish with grilled fish or chicken or as part of a party buffet or mezze platter. Double or triple the quantities to feed a crowd.
Leave out the feta if you prefer. You can flake a smoked mackerel fillet through the salad instead, the earthy cumin & red onion sit well with the smoky flavour & the lemon dressing cuts through the richness of the oily fish.
Store any leftovers in the fridge for a few days.
Prebiotic : red onions
High Fibre : carrots
Polyphenols: red onions / carrots / extra virgin olive oil / dill / parsley
Carrot And Prebiotic Red Onion Salad With Feta, Lemon And Cumin Dressing Recipe
Yield 2 helpings
- 2 medium red onions
- 3 tbsp olive oil
- ½ tsp fine table salt
- 4 medium carrots
- 1 tbsp ground cumin
- juice of ½ a lemon
- 2 tbsp chopped dill or flat leaf parsley
- to serve
- 1 tbsp feta cheese, flaked
Set the oven to 200c
Peel the onions, halve & slice in 0.5cm half moons. Tumble onto a baking tray, pour over the olive oil & salt & stir gently to coat.
Roast for 15 mins, check for doneness (they should be soft to the tip of a sharp knife). They may need a further 5-10 minutes. Cover with foil if the onions are catching.
Meanwhile, prepare the carrots. Slice off the tips & roots and peel if you prefer (I leave the skins on for extra fibre & texture, though do remove them if they are very tough). Steam or boil until tender to the tip of a sharp knife (you can use a microwave steamer for this).
Once the onions are cooked, tip in the ground cumin and stir gently through the pan juices.
Chop the cooked carrots into 0.5cm rounds, tip into the onion pan. Add a generous twist of freshly ground black pepper. Sprinkle over the lemon juice. Stir thoroughly and then season to taste.
Toss in the herbs and feta cheese & stir through. Serve warm or at room temperature.
Any leftovers will keep for 2-3 days in the fridge.
Courses mains / lunch / dinner / salad / side dish
Cuisine high fibre / prebiotic / probiotic