Recipe: Roasted carrot, Medjool date & feta salad

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Preparation: 20 mins

Cooking: 25 mins

Ingredients for 4

  • 700g trimmed mixed carrots*, peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbs olive oil
  • 8 Medjool dates, halved lengthways and seeded
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 100g Greek feta cheese, crumbled
  • ½ pomegranate, seeds removed (optional)
  • ¼ cup toasted mixed seeds
  • Lemon wedges, to serve

Tahini yoghurt dressing

  • 1 tbs tahini
  • ⅓ cup Greek-style natural yoghurt
  • ½ tsp ground cumin
  • 2 tbs lemon juice

* Use of mixture of Dutch carrots and heirloom purple and yellow carrots. Halve any larger carrots lengthways.


  1. Line a large baking tray with baking paper. Combine cumin, coriander and oil in a jug. Mix to combine. Place carrots in a single layer on tray. Drizzle over cumin mixture, toss to coat. Roast, turning once, for 25-30 minutes until tender. Set aside to cool.
  2. Meanwhile, make tahini yoghurt dressing by combining all ingredients in a bowl. Chill until ready to serve.
  3. Arrange carrots, dates, mint and coriander on a serving tray. Sprinkle with feta, pomegranate (if using) and seeds. Season and serve with dressing.