Gewürzhaus Baharat Carrot Salad with Feta, Mint and Almonds
08 Mar 2019
This Middle Eastern inspired carrot salad, complimented with creamy feta and fresh mint, is the perfect side to accompany your next dinner, using perfectly balanced spices from Gewürzhaus.
Time: 45 minutes
- Dutch carrots, 2 bunches (or 5 large carrots cut to long, thin batons)
- 1.5 tsp Gewürzhaus Saudi Baharat
- Gewürzhaus Maldon Sea Salt
- 2 tbsp olive oil
- 2 tbsp butter
- 80 g slivered almonds
- 1 tsp Gewürzhaus Sumac Pepper
- Juice of ½ lemon
- 100 g feta
- ¼ cup mint leaves
1. Preheat oven to 200°C. Remove the carrot tops, clean and peel carrots. Toss together in a roasting tray with the Gewürzhaus Saudi Baharat, 1 tsp of salt flakes and 2 tbsp of olive oil. Place in oven and cook for 20 – 30 minutes, or until cooked through and slightly caramelised.
2. Heat butter in a small frying pan until melted, then add the slivered almonds. Cook for about 2 minutes until just starting to turn golden, before adding the Sumac Pepper and cooking for another minute or two, until toasted. Season with a pinch of salt.
3. Place the roasted carrots in a serving dish, and crumble the feta over the top. Drizzle with the lemon juice and a little olive oil. Sprinkle with the toasted almonds and tear the mint leaves over the top.
6. In a hot pan, sear the salmon on each side for about 2 min, then transfer it to the oven and cook for a further 5 min (depending on its thickness). The salmon is done when it flakes easily.
7. Dress the cabbage with the juice of 1 lime/lemon, vinegar, olive oil and a pinch of salt.
8. Arrange half of the cabbage on a plate, top with the salmon and serve with the Chimichurri yoghurt on the side or drizzled over the top, accompanied by a few lime/lemon wedges.
Shop 22, Ground Floor
Recipe from Gewürzhaus website