Roasted rainbow carrot, feta and blood orange salad recipe

11 INGREDIENTS • 7 STEPS • 30MIN

Roasted rainbow carrot, feta and blood orange salad recipe

Recipe
Celebrate bold, bright winter veg with this healthy roasted carrot and blood orange grain salad recipe. With sticky harissa-roasted carrots, zesty, juicy blood oranges and lemony feta, it proves that meeting your healthy eating goals should never mean missing out on flavour, colour and deliciousness. This recipe carries our Eat Well health seal of approval, is a source of both fibre and protein, and is high in vitamin A.
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Celebrate bold, bright winter veg with this healthy roasted carrot and blood orange grain salad recipe. With sticky harissa-roasted carrots, zesty, juicy blood oranges and lemony feta, it proves that meeting your healthy eating goals should never mean missing out on flavour, colour and deliciousness. This recipe carries our Eat Well health seal of approval, is a source of both fibre and protein, and is high in vitamin A.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
2 packs
M&S British baby rainbow carrots, trimmed
200g per pack
1 tbsp
M&S rose harissa paste
2
M&S Collection blood oranges
60 g
M&S barrel-aged Greek feta
1
M&S Remarksable Value lemon, zest and juice
1/2 tsp
chilli flakes
2 tbsp
M&S sherry vinegar
1 tsp
M&S pure honey
2 pouches
M&S microwave 7 grain medley
250g per pouch
20 g
M&S fresh mint, finely chopped
20 g
M&S fresh parsley
Love This Recipe?
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Roasted rainbow carrot, feta and blood orange salad recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the carrots (2 packs) on a large baking sheet, halving any larger ones lengthways, and drizzle with olive oil. Season with salt and pepper. Roast for 20 minutes, until almost tender.
step 2
Combine the harissa paste (1 tbsp) with the juice of half an orange (1/2) in a small bowl. Remove the carrots from the oven and stir through the harissa and orange mix, tossing to coat. Return to the oven for a further 5 minutes.
step 3
Meanwhile, crumble the feta (60 g) into a bowl and peel over strips of lemon zest (1) using a speed peeler. Sprinkle over the chilli flakes (1/2 tsp) and drizzle with olive oil. Set aside.
step 4
To make the dressing, combine the lemon juice, sherry vinegar (2 tbsp) and honey (1 tsp) with 2 tbsp olive oil in an empty jam jar. Shake to combine. Season to taste with salt and pepper.
step 5
Cut the skins from the remaining blood oranges (1 1/2) and cut the flesh into slices.
step 6
Heat the grain mix (2 pouches) according to the pack instructions in the microwave. Stir through half of the dressing along with the chopped mint (20 g) and parsley (20 g).
step 7
Tumble the grains onto a big platter and top with the roasted carrots and orange slices. Spoon over the remaining dressing. Crumble over the feta.
step 7 Tumble the grains onto a big platter and top with the roasted carrots and orange slices. Spoon over the remaining dressing. Crumble over the feta.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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