Yield 2 helpings
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
Recipe by Food For Flora at https://foodforflora.com/salads-sides/carrot-and-roast-prebiotic-red-onion-salad-with-feta-lemon-and-cumin-dressing-recipe