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.

4

10m

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.