Recipe & Photo Credit: Delicious
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon pomegranate molasses
1/2 cup (125ml) olive oil
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
500g baby (Dutch) carrots, trimmed
1 lemon, halved
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
100g rocket leaves
1 cup fresh mint leaves
1 cup coriander leaves
1 cup (200g) Persian (or marinated) feta
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.