Baby carrot salad with roasted lemon dressing

A superfood side dish of carrots spiced with nutmeg, pomegranate molasses, pumpkin and chia seed and served with rocket and feta.

Recipe «Baby carrot salad with roasted lemon dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 tsp ground nutmeg, 1 tsp ground cumin, 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, 1 tbsp pomegranate molasses , 1/2 cup olive oil, 1 tbsp sesame seeds, 1 tbsp pumpkin seeds , 1 tbsp chia seeds, 500g baby carrots, trimmed, 1 lemon, halved, 1 garlic clove, finely chopped, 1 tsp Dijon mustard, 1 tsp honey, 100g rocket leaves, 1 cup fresh mint leaves.

Ingredients:

• 1/2 tsp ground nutmeg 
• 1 tsp ground cumin 
• 1/2 tsp ground ginger 
• 1/4 tsp ground cinnamon 
• 1 tbsp pomegranate molasses 
• 1/2 cup olive oil 
• 1 tbsp sesame seeds 
• 1 tbsp pumpkin seeds 
• 1 tbsp chia seeds 
• 500g baby carrots, trimmed 
• 1 lemon, halved 
• 1 garlic clove, finely chopped 
• 1 tsp Dijon mustard 
• 1 tsp honey 
• 100g rocket leaves 
• 1 cup fresh mint leaves 
• 1 cup coriander leaves 
• 1 cup Persian feta 

Instructions

1. Preheat the oven to 200C. Combine spices with molasses and 1/4 cup (60ml) oil in a small bowl. Season and set aside. In a separate bowl, combine sesame, pumpkin and chia seeds and set aside.
2. Cook the carrots in a saucepan of boiling salted water for 5 minutes or until just tender, then drain, refresh and pat dry. Toss carrots in the spice mixture and place in an even layer on a baking paper-lined baking tray. Place the lemon, cut-side down, on the tray and roast the carrots and lemon for 10-15 minutes until slightly browned. Set aside to cool.
3. Squeeze roast lemon juice into a bowl, then combine with garlic, mustard, honey and remaining 1/4 cup (60ml) oil. Season.
4. Toss the carrots, rocket, herbs and seed mix with the dressing, then serve with feta.