Roasted carrot salad with chilli-yoghurt dressing
Thirty minutes is all you need to whip up this tasty roasted carrot salad. Drizzled with a chilli-yoghurt dressing, it’s a mouth-watering meal.

Serves
4
Prep
10m
Cooking
20m
Ingredients
- 4 large carrots, peeled, halved lengthways, sliced diagonally
- 2 large red capsicums, seeded, sliced
- 1 1/2 tbs ground cumin
- 1/3 cup (95g) natural yoghurt
- 1 tsp harissa paste or harissa spice mix
- 1 cup flat-leaf parsley leaves
- 400g can chickpeas, rinsed, drained
- 2 radishes, thinly sliced
- 1/3 cup (50g) raisins
- 100g fetta, crumbled
Method
STEP 1
Preheat oven to 220°C. Arrange the carrot and capsicum on a large baking tray. Spray well with olive oil spray and sprinkle with cumin. Season. Toss to coat. Roast for 20 mins or until tender.
STEP 2
Meanwhile, combine yoghurt, harissa and 1 tbs water in a small bowl. Season.
STEP 3
Combine parsley, chickpeas, radish, raisins and carrot mixture in a large bowl. Arrange on a serving platter. Top with the fetta and drizzle with the yoghurt dressing to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.