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Recipe: Roast carrot salad

December 10, 2019 by Shari Leave a Comment

It’s the season of ‘bring a salad’. So I hope to be able to provide you with a recipe or two that are a little bit different – and yet delicious and devoured by all. There is nothing worse than arriving at a BBQ and watching people skirt around your salad because it is too adventurous.

Here is a tasty little salad using delicious baby carrots, kale and morrocan spices. Everyone loves a roasted carrot in this household – and they are even better with a cheeky drizzle of honey before going into the oven!

I think this salad will go down well at your BBQ because carrots are like the humble apple – appreciated by all kids.

Recipe: Roast carrot salad

  • 2 bunches of baby carrots
  • 1 bunch of kale
  • 1 can of chick peas
  • 1 red onion
  • 3 cloves of garlic
  • 2 tbsp Moroccan seasoning
  • 1 tbsp honey
  • 3 tbsp of olive oil
  • 3 tbsp greek yoghurt
  • 1 tsp tahini
  • 1 lemon
  • salt and pepper

Tear your kale leaves into bite size pieces (making sure that you remove the stems). Place into a large baking tray.

Add in your washed chick pea, sliced red onion, crushed garlic, morrocan spices and 2 tbsp of olive oil. Toss.

Place your carrots on top and drizzle with honey. Season the tray and then place in the oven at 180 degrees for 30 minutes.

Make your dressing by combining the remaining olive oil with the greek yoghurt, tahini and juice of a lemon. Season and then drizzle over the roasted carrots.

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Filed Under: Dinner, recipe

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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