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Oct 17

Warm Carrot Salad


October 17, 2019

This delicious recipe was created by Helen from @thegreekvegetarian

  • Prep: 10 mins
  • Cook: 25 mins
  • Serves: 4 people


1Pre-heat your oven to 200°C (fan-forced).

2Line a baking tray with parchment paper and place the carrots onto the tray. Season carrots well with Salt and Pepper, then sprinkle with Cumin and Sumac. Drizzle olive oil over carrots before rubbing the seasoning in, and then drizzling honey and water mixture over them too.

3Place seasoned carrots into the oven to bake for 20-25 minutes, or until roasted to your liking.

4Meanwhile, mix the tahini and yoghurt together, then season well with Salt and Pepper. Smear the yoghurt onto a flat plate or platter, ready for assembly.

5To prepare your garnishes: In a small skillet, lightly brown the pine nuts and set aside to cool. Crack open your pomegranate and remove the seeds. Finely chop your mint and crumble your feta cheese… you are ready to assemble!

6Remove the roasted carrots from the oven and layer them across the yoghurt and tahini dressing. Follow by scattering your feta cheese across the carrots followed by the pomegranate, pine nuts and finally, the mint.

7Sprinkle the Za-atar on top of the garnishes and finish the dish with a drizzle of olive oil.



500g baby carrots

1 Pomegranate

1 small handful of fresh mint

1/3 cup feta cheese

1/2 cup Greek yoghurt

A small handful of pine nuts

1 heaped tbsp tahini

1 heaped tbsp honey mixed with 2 tbsp hot water

1 tsp G-Fresh Cumin

1 tsp G-Fresh Sumac

1 tbsp G-Fresh Za-atar

G-Fresh Atlantic Sea Salt and Black Pepper

Olive oil


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