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Dukkah Spiced Carrot & Feta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3202.37
Energy (kCal)59918.68
Carbohydrates (g)986.17
Total fats (g)4816.04
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C Trim tops off carrots and halve any that are large so they are all roughly the same size. | 2. Place the carrots in a roasting tray. | 3. In a small bowl combine the honey, oil and dukkah and mix to combine. Pour this over the carrots and toss to coat, then sprinkle with sea salt. | 4. Roast in the oven for 20-25 minutes, stirring several times, until lightly golden, aromatic and cooked but still crunchy. | 5. If serving immediately, combine warm carrots with the feta and watercress and gently toss together. If not serving immediately, leave carrots to cool before combining with the feta and watercress. Season with extra salt and freshly ground black pepper if necessary. This is a great dish served with lamb racks or chicken breasts, or as a light meal with crusty bread and butter on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby carrot 800 g 280.0 65.92 5.12 1.04
    honey 2 tablespoons - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    dukkah 2 tablespoons - - - -
    sea salt - - - -
    feta 150 59400.0 920.25 3197.25 4788.0
    watercress 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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