Name: Warm Mediterranean Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6-8 medium carrots, peeled and cut into thirds, then halved; 2-3 tbsp olive oil; Salt, to taste; Black pepper, to taste; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp dried oregano; 1 tsp ground cumin; 1 cup thick plain yogurt; 1.5 to 2 oz feta cheese, crumbled; 1 tbsp olive oil; 1 tsp Aleppo pepper (or substitute with red pepper flakes); Salt, to taste; 1/2 avocado, cubed; 1 handful of pistachios, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh mint, finely chopped; Aleppo pepper flakes, to taste; Juice of 1 lime

Ingredients

Scale

For the Roasted Carrots:

6–8 medium carrots, peeled and cut into thirds, then halved
2–3 tbsp olive oil
Salt, to taste
Black pepper, to taste
1 tbsp paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp ground cumin

For the Yogurt Feta Sauce:

1 cup thick plain yogurt
1.5 to 2 oz feta cheese, crumbled
1 tbsp olive oil
1 tsp Aleppo pepper (or substitute with red pepper flakes)
Salt, to taste

For the Toppings:

1/2 avocado, cubed
1 handful of pistachios, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
Aleppo pepper flakes, to taste
Juice of 1 lime

Instructions

Step 1: Prepare the Carrots

Preheat your oven to 400°F (200°C).
In a large mixing bowl, add the peeled and chopped carrots. Drizzle with 2-3 tbsp of olive oil, and season generously with salt, black pepper, paprika, garlic powder, oregano, and cumin. Toss everything together until the carrots are evenly coated with the oil and spices.

Step 2: Roast the Carrots

Spread the seasoned carrots onto a baking tray, making sure they aren’t overcrowded. For extra crispiness, drizzle a little more olive oil over the top.
Roast the carrots in the oven for 38-40 minutes, flipping them in the last 5 minutes to ensure they roast evenly on both sides. The carrots should be tender with a caramelized, slightly crisp exterior.

Step 3: Make the Yogurt Feta Sauce

While the carrots are roasting, prepare the yogurt-feta sauce. In a bowl, combine the thick plain yogurt, crumbled feta cheese, olive oil, Aleppo pepper, and a pinch of salt. Mix well until smooth. Taste and adjust the seasoning, adding more salt or pepper if needed.

Step 4: Assemble the Salad

Once the carrots are roasted, it’s time to assemble the salad. Start by spreading a generous layer of the yogurt-feta sauce on the bottom of a serving plate.
Arrange the roasted carrots on top of the sauce. Scatter the cubed avocado over the carrots, then sprinkle with chopped pistachios, fresh parsley, and fresh mint. Add a pinch of Aleppo pepper flakes for extra flavor and heat, if desired.
Finish the salad by squeezing some fresh lime juice over the top to bring all the flavors together.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Calories: 210
Sodium: 350mg
Protein: 6g