Description
Mediterranean magic unfolds in this crisp carrot salad, blending sweet roasted carrots with zesty cumin, fresh mint, and tangy yogurt. Jamie Oliver’s simple yet bold recipe promises a quick flavor journey that brings sunshine to your plate.
Ingredients
Scale
Main Ingredients:
- 350 grams (12.35 ounces) mixed-color baby heritage carrots
- 1 pomegranate
- 1 packet (250 grams/8.82 ounces) of mixed cooked grains
Cheese:
- 40 grams (1.41 ounces) feta cheese
Herbs:
- 1 big bunch of fresh mint (60 grams/2.12 ounces)
Instructions
- Prepare the carrots by thoroughly rinsing the baby heritage carrots under cool running water. If any carrots appear larger than the others, slice them lengthwise to ensure uniform cooking.
- Heat a large skillet over medium-high temperature, adding 1 tablespoon (15 milliliters) of olive oil. Gently place the carrots into the pan, seasoning with a pinch of kosher salt and freshly ground black pepper.
- Sauté the carrots for approximately 15 minutes, occasionally stirring to promote even caramelization. The carrots should develop a golden-brown exterior and become tender when pierced with a fork.
- For the dressing, halve the pomegranate and extract the juice from one half into a spacious mixing bowl. Add 1 tablespoon (15 milliliters) of red wine vinegar and 2 teaspoons (10 milliliters) of extra virgin olive oil.
- Finely chop half of the fresh mint leaves and incorporate them into the dressing. Whisk the ingredients together, tasting and adjusting the seasoning as needed with additional salt or pepper.
- Transfer the roasted carrots into the dressing bowl, gently coating them with the mint vinaigrette to ensure even distribution of flavors.
- Using the same skillet, introduce the mixed cooked grains and add a small splash of water (approximately 2 tablespoons or 30 milliliters). Warm the grains for 1 minute, stirring to prevent sticking.
- Combine the warm grains with the dressed carrots, mixing thoroughly to create a harmonious blend of textures and temperatures.
- Plate the grain and carrot mixture, distributing it evenly among serving dishes.
- Tap the remaining pomegranate half firmly to release the seeds, allowing them to cascade over the salad.
- Crumble the feta cheese on top of each portion, providing a creamy and tangy contrast to the warm grains and roasted carrots.
- Garnish with the remaining mint leaves, creating an aromatic and visually appealing finishing touch to the dish.
Notes
- Heritage baby carrots add vibrant color and concentrated sweetness to this modern salad.
- Caramelizing transforms ordinary carrots into golden, intensely flavored gems with deep complexity.
- Pomegranate seeds burst with juicy tartness, creating unexpected flavor explosions throughout the dish.
- Crumbled feta brings creamy saltiness that beautifully balances the carrots’ natural sweetness.
- Fresh mint leaves introduce a bright, cooling aromatic element that lifts the entire composition.
- Grain base provides hearty nutrition and textural contrast, making this more than just a simple side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg