300g carrots, peeled and halved or quartered lengthways
1 tsp caraway seeds
2 tsp olive oil
1 orange, zested
2 tsp red wine vinegar
1 tbsp mixed seeds, such as pumpkin seed, sunflower and linseed
2 large handfuls spinach leaves
50g feta cheese
Feta & spinach bagels
Mash 1 tbsp feta with
1 tbsp half-fat crème fraîche and a few snipped
chives. Spread over a toasted bagel, then top with
a handful spinach leaves and tomato slices.
Herby feta & chickpea salad
Crumble 100g feta into a bowl. Add
2 x 400g cans chickpeas, drained, a small bunch each
mint and parsley, finely chopped, 1 finely chopped
red onion, juice 1 lemon and 2 tbsp olive oil.
Tomato & feta pasta sauce
Tip a 400g can chopped
tomatoes with garlic or onion, ½ tsp dried
oregano, ½ tsp sugar and some ground black
pepper into a saucepan. Simmer for 5 mins, crumble
in 150g feta, then toss with cooked pasta.
Heat oven to 200C/fan 180C/gas 6. Boil
carrots for 4 mins. Drain, tip onto a baking
sheet, then toss with the caraway seeds, 1 tsp
oil, the orange zest and seasoning. Roast for
20 mins until golden and tender.
Cut away the pith from the orange. Hold
the orange over a bowl, then cut free each
segment, catching the juice and segments in
the bowl. Squeeze out any remaining juice,
then add the remaining oil, vinegar, seeds
and seasoning. Stir, then combine with the
roasted carrots and spinach. Divide between
two plates and crumble over the feta.