Roast carrot, coriander & feta salad
Waitrose and Partners

Roast carrot, coriander & feta salad

Add some cooked grains or a drained can of Essential lentils to this salad to make it even more substantial.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • kg Essential Carrots, peeled and cut into batons
  • 1 tbsp Essential Olive Oil
  • 2 tbsp sweet chilli sauce
  • 200g pack Essential Greek Feta, crumbled
  • 1 small Essential Red Onion, finely chopped
  • 250g pack Essential Cherry Tomatoes, quartered
  • 40g pine nuts, toasted
  • 28g pack coriander, roughly chopped
  • 1 Essential Lime, cut into wedges


  1. Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with foil. Toss the carrot batons in the oil and 1 tbsp of the chilli sauce. Transfer to the prepared tray, spreading the carrots out into a single layer.

  2. Roast for 10 minutes, then switch the oven to grill setting. Keeping an eye on them, grill the carrots for 10 minutes more, until golden around the edges but still al dente.

  3. Transfer the carrots to a serving dish and scatter over the feta, red onion and cherry tomatoes. Drizzle the remaining chilli sauce over the top, then finish with the pine nuts and coriander. Serve, with the lime wedges alongside to squeeze over.

Cook’s tip

To save time use 3 x 400g packs Essential Carrot Batons – they’re already prepared for you.


Typical values per serving when made using specific products in recipe


1,817kJ/ 436kcals



Saturated Fat












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4 out of 5 stars1 rating