Roasted Carrot Salad

This vegetarian & gluten free roasted carrot salad is bursting with flavour, nutrients and it is the perfect wintery side dish. The recipe is rich in Beta Carotene, Fibre, Vitamin K1, E, B6, C, Selenium, Copper, Zinc, Magnesium, Calcium and antioxidants.

It takes 10 minutes to prepare and 35 minutes to roast.

This recipe makes about 5 side dish portions.


  • 500 grams organic carrots, wash and where needed, peeled, chopped roughly
  • 2 tbs melted coconut oil
  • 2 tbs sesame seeds
  • salt and pepper to taste
  • ½ teaspoon cinnamon
  • ½ tablespoon runny honey

To garnish:

  • 3 tbs toasted flaked almonds
  • 3 tbs pomegranate seeds
  • 30 grams organic feta, crumbled
  • a handful of washed and chopped parsley


Add the melted coconut oil to the washed and chopped carrots and sprinkle the sesame seeds and season with salt and pepper. Roast for 25 minutes, whilst stirring occasionally at 170. Then take out and add the runny honey and cinnamon, mix well and roast for another 10 minutes. Add the rest of the ingredients after you take out of the oven. Enjoy!