Project Description

Burnt Carrot Salad

This burnt carrot salad is an excellent lunch or quick side salad. The carrots are great and easy to cook on the barbecue.

Serves: 2
Preparation: 5 – 10 minutes
Cooking: 7 or 35 minutes depending on cooking method


1/4 cup (60ml) extra virgin olive oil
1 bunch baby carrots, scrubbed, sliced lengthways
1/2 teaspoon cumin seeds (optional)
salt and freshly ground black pepper
2 handfuls mixed salad leaves
100g feta cheese, crumbled
1 lemon, zested and juiced
1/2 teaspoon honey
1/2 teaspoon Dijon mustard


  1. Heat BBQ on high, preheat oven to 180°C fan-forced or heat a large heavy frying pan on high heat for 3-4 minutes.
  2. Toss carrots in 1 tablespoon (20ml) oil, cumin, salt and pepper. either place in a lined baking tray and cook for 30 – 35 minutes, or place on the BBQ or in covered pan for 6-7 minutes, turning after 4 – 5 minutes, until soft and charred around the edges
  3. Meanwhile, whisk together vinaigrette ingredients with remaining 2 tablespoons (40ml) oil.
  4. To assemble the burnt carrot salad; divide salad leaves between two plates, top with hot carrots, drizzle with vinaigrette and scatter over the feta.

Other Salad Recipes:
Moroccan Chicken, Chickpea, Carrot & Spinach Salad
Salad with Pancetta, Goats Cheese and Pomegranate Molasses Dressing
Mackerel with Warm Potato Salad with Chorizo