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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.
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.
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.
