Posted on

spice roasted carrot salad

It’s a hit on the dinner table, and so easy to prepare! Try it…you’ll like it!

Take 1 cup of risoni, cook in lots of boiling water and 1/2 teaspoon tumeric powder until just tender (around 6 min). Drain, refresh, and leave to cool.

Preheat oven to 180, cut 4 peeled carrots in half lengthways, then into 1cm diagonal slices. Place in roasting pan, drizzle with extra virgin olive oil, sprinkle over 1 teaspoon each paprika, cumin and coriander. Stir well to mix, roast for 30 minutes, allow to cool.

Mix risoni, carrots, 1/2 cup organic currants, 1/2 cup toasted pinenuts, 1/4 cup extra virgin olive oil, 100g crumbled fetta, 2 tablespoons white balsamic vinegar, and 3 tablespoons chopped coriander leaves. Season to taste with salt and pepper, serve immediately. Recipe calls for spiced vinegar, I don’t have any, so…use balsamic or a good white one.

This recipe and the beetroot/mint/fetta one are both from Simple Cafe’ Food by Julie Le Clerc. This book is amazing – grab it, or More Simple Cafe’ Food and get cooking!


About Vetti

I love good coffee, street art, tiki bars and kitsch. Adore roller derby and quiffs and vintage Hawaiian shirts. Enjoy a slice of my northside life!

2 responses to “spice roasted carrot salad

  1. ash

    Thanks for another fab idea — if I ever visit Northcote I’ll know where to get fed 😛

  2. ash: i love a good salad, and this book will keep me cooking up a storm 😀

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s