Baby carrot salad with roasted lemon dressing

Baby carrot salad with roasted lemon dressing

35 mins



  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon pomegranate molasses
  • 1/2 cup (125ml) olive oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon chia seeds
  • 500g Beta Bites carrots, trimmed
  • 1 lemon, halved
  • 1 garlic clove, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 100g rocket leaves
  • 1 cup fresh mint leaves
  • 1 cup coriander leaves
  • 1 cup (200g) Persian (or marinated) feta



Preheat the oven to 200C. Combine spices with molasses and 1/4 cup (60ml) oil in a small bowl. Season and set aside. In a separate bowl, combine sesame, pumpkin and chia seeds and set aside.


Cook the carrots in a saucepan of boiling salted water for 5 minutes or until just tender, then drain, refresh and pat dry. Toss carrots in the spice mixture and place in an even layer on a baking paper-lined baking tray. Place the lemon, cut-side down, on the tray and roast the carrots and lemon for 10-15 minutes until slightly browned. Set aside to cool.


Squeeze roast lemon juice into a bowl, then combine with garlic, mustard, honey and remaining 1/4 cup (60ml) oil. Season.


Toss the carrots, rocket, herbs and seed mix with the dressing, then serve with feta.

Recipe courtesy of

Serving size 4

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