Salty feta, roasted carrots, creamy kidney beans and toasted cumin can make the base of a nourishing salad that fits perfectly into the colder days of November.
Behind the Bite
Carrots are rich in beta-carotene, and the olive oil they roast in helps your body absorb it. Kidney beans bring plant protein and fiber, and the vitamin C from the lemon helps your body absorb more of the plant-based iron they contain. Feta adds calcium and protein, so the plate feels substantial without any meat.
The recipe
Roast the carrots
Preheat the oven to 215 C with ventilation.
Peel and cut the carrots into bite-sized rounds, then toss them with olive oil and a pinch of salt.
Spread them evenly onto a baking tray lined with baking paper and roast for about 25-30 minutes, until tender and lightly caramelized.
Toast the cumin seeds
Preheat a thick-bottomed pan and toast the cumin seeds for 2-3 minutes, until fragrant.
Assemble
Arrange the lettuce on the serving plate, then add the roasted carrots, feta and red kidney beans. Sprinkle with toasted cumin seeds and raw pumpkin seeds. Drizzle with olive oil, lemon juice, and balsamic vinegar. Enjoy.
INGREDIENTS
For one serving
ORGANIC OR “BEST YOU CAN GET”
Lettuce - 150 grams (romaine or iceberg)
Feta cheese - 50 grams
Red kidney beans - 150 grams (Canned, drained and rinsed)
Carrots - 150 grams (peeled)
Pumpkin seeds - 5 grams
Fresh lemon juice - 5 ml
Extra virgin olive oil - 15 ml
Balsamic vinegar - 10 ml
Cumin seeds - 1/2 teaspoon, ~ 1 gram
A pinch of salt
A grind of pepper
Nutrition Facts (per portion, estimated)
Energy ~ 539 kcal,
Proteins 24 g, Fats 30 g, Carbs 45 g,
Fibers 16 g, Cholesterol 45 mg
