Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, carrot salad with toasted spices and goat feta. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Great recipe for Carrot Salad with Toasted Spices and Goat Feta. A summer side dish perfect for cookouts and potlucks. Depending on the texture you prefer, mash the carrots or leave them in large pieces.
Carrot Salad with Toasted Spices and Goat Feta is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Carrot Salad with Toasted Spices and Goat Feta is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook carrot salad with toasted spices and goat feta using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Carrot Salad with Toasted Spices and Goat Feta:
- Make ready 2 lb rainbow carrots, rinsed and chopped into uniform bite-sized pieces
- Make ready 1/2 tsp cumin seed
- Prepare 1/2 tsp coriander seed
- Get 4 Tbsp fresh squeezed lemon juice
- Prepare 1 tsp fresh ground ginger
- Prepare 1/4 cup olive oil
- Get 2 Tbsp cilantro, chopped
- Get Pinch salt, pepper, cayenne
- Take Handful pitted olives (green or black), chopped
- Take 1/4 cup goat feta, crumbled
Toasted pecans add a lovely crunchy element and the pomegranate molasses dressing is tangy and sweet. For the Roasted Carrot Salad: On a pretty dinner plate, spoon a blanket of the whipped roasted garlic goat cheese on the bottom, and then mound a handful of baby arugula on top of the cheese. Now stack the spiced tahini roasted carrots on top of the greens (almost log cabin style), followed by some of the shaved shallots, and a scattering of. Spread in a single layer on a sheet pan.
Steps to make Carrot Salad with Toasted Spices and Goat Feta:
- Chop carrots and place in non-reactive pot filled with water. Add handful of salt and boil, about 10 minutes, until carrots are tender. Strain and leave to cool.
- Meanwhile, toast cumin and coriander seeds over medium heat until fragrant. Grind with mortar and pestle until fine.
- Make the dressing. Combine ground seeds, ginger, lemon juice, salt, pepper, and cayenne in small bowl. Whisk in olive oil until emulsified.
- Mash carrots (be sure to leave some chunks) if preferred. If not, pour dressing over carrots. Add feta, cilantro, and olives and stir to combine.
For this Carrot & Orzo Salad I roasted some inexpensive carrots in olive oil, cumin, salt, and pepper, and then mixed them up with some orzo. Using inexpensive carrots and orzo for the bulk of the volume allows you to add just a little expensive feta for flavor without tipping the cost scales. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
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