Caramelised Onion & Carrot Make A Fail-Safe Combination In This Simple Salad

By Angela Casley
Cut large carrots into generous-sized batons if you don’t have baby ones. Photo / Babiche Martens

This salad is great the day after it's made as the flavours develop over time. It’s perfect for a workday lunch. Serve with lamb cutlets quick-cooked on the barbecue.

Serves 4

500g baby carrots
2 Tbsp olive oil
1 tsp each cumin, coriander, turmeric, and salt
1 Tbsp butter
2 medium onions, sliced thinly
4 garlic cloves, crushed
½ cup golden raisins
100g feta, crumbled
1 cup kale leaves, torn
Italian parsley
Drizzle of balsamic vinegar

1. Preheat an oven to 180C. Place the carrots, 1 tablespoon oil, cumin, coriander, turmeric and salt in a roasting dish then bake in the oven for 25 minutes or until golden. Remove.

2. In a large pan warm 1 tablespoon oil and the butter. Add the onion and garlic, cooking slowly for 15-20 minutes until softened and caramelised. Remove and add to the carrots.

3. Add the raisins, feta, kale and parsley with a drizzle of balsamic and stir through.

4. Serve at room temperature.

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