Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Roasted Carrot and Feta Salad with Za'atar
Serves 4 to 6

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From The Figs Table

2 1/2 pounds carrots, peeled, if desired, quartered lengthwise and cut into angled 1-inch slices
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup crumbled Bulgarian feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon za'atar*, or more to taste
1/4 cup chopped fresh parsley or cilantro leaves
*available at Middle Eastern food stores
Preheat the oven to 425 degrees.
To roast the carrots: Place the carrots, olive oil, salt, and pepper on a baking sheet; toss well and transfer to the oven. Roast, shaking occasionally, until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. Transfer to a medium-sized serving bowl.
Add the remaining ingredients and toss well.
Serve immediately, or cover and refrigerate up to 4 hours.