Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Roasted Carrot and Feta Salad with Za'atar
Serves 4 to 6
| 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. |
