Caramelised carrot salad with toasted millet, creamy feta, almonds and tart pomegranate seeds. I hope you love it as much as we do! 🙂
The sky was dancing with the pastel hues of the morning, and the frost covered grass dried under the sun’s warm touch. Despite the early hour, men wearing plaid shirts unloaded their trucks. The gentle morning light bounced off their tanned skin, glistening with sweat. A magpie sang welcoming the day, but it was no ordinary day. It was market day. My favourite time of the week.
Something is soothing about walking past the stalls that waft the scent of ripe fruit, freshly baked bread, and home preserved jam. The aroma of coffee roasting and the melody played by a busker and their acoustic guitar. The smells, local produce, and flavours inspire me to purchase everything and to create some unknown delicious treat. It didn’t however, always used to be this way.
There was a time where I didn’t eat, stricken with fear of the consequences. I associated food with crippling pain and at my darkest point, incontinence. It didn’t matter if I consumed gluten, soy, onions or lactose. The symptoms were sporadic, and numerous medical tests all returned as “inconclusive”. Although we never identified its cause, I have found a way to manage the symptoms. As challenging as this experience has been and as strange as it may seem to others, I am grateful to have experienced this journey.
This venture has allowed me to improve my relationship with food. It has allowed me to explore different flavours, diets, tastes and textures. I studied the industrialisation of food and the impact on not just the environment, but also our bodies. I learnt about Genetically Modified Food, and I studied about nutrition. It was then that I decided to return to basics and eat whole, nutritious food free from unknown additives or preservatives.
These choices helped me, and slowly I began to heal.
Exploring food also provided me with a creative outlook that I now savour. Cooking, after all, is not only the chemistry between temperatures and ingredients. People who have experienced fine-dinning would agree, it is also an art incorporating various sensations; taste, texture, smell.
This Middle Eastern inspired recipe is a result of this exploration. Caramelised carrot salad served with toasted millet, creamy feta, almonds and tart pomegranate seeds. It’s become a staple in our kitchen, and I hope you enjoy it as much as we do! 🙂
- 4 chilli, finely chopped
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon of paprika
- 1/3 cup olive oil
- pinch of salt & pepper
- 500g of dutch carrots, washed, tops removed
- 1 cup millet.
- 2 cups vegetable stock,
- 120g spinach, rinsed
- 3 tablespoons of raisins
- 1/2 red onion, finely sliced
- 1/2 cup flat-leaf parsley finely chopped
- 1/2 bunch of coriander, leaves removed.
- Feta, crumbled (optional)
- 1/2 cup almonds, toasted
- Pomegranate, seeds removed
- Lemon, squeezed by hand
- Preheat the oven to 200 degrees celsius. (400 degrees, fahrenheit).
- Mix the chilli, red wine vinegar, minced garlic, cumin, paprika, olive oil and the salt and pepper together in a small bowl.
- Place the carrots in a cast-iron pot and pour 3/4 of the vinegar mixture over the carrots. Place the carrots into the oven for 40 minutes or until the skin’s are brown and caramelised, flipping the carrots half-way through. Once the carrots are well caramelised, allow to cool for 10 minutes.
- Meanwhile, preheat a medium-sized saucepan over a medium-to-high heat. When the saucepan is warm, add the millet stirring occasionally for 2 - 5 minutes with a wooden spoon. The millet should make some popping noises and start to brown. Once toasted, add the vegetable stock and bring to the boil (do not stir the millet as this can make it ‘mushy’). Cover the millet, reducing to a low heat and cook for 15 - 20 minutes, or until the stock has been absorbed. Remove from the heat and fluff the grains with a fork.
- Once the millet has been cooked, stir in the raisins and chopped parsley.
- In four bowls, divide the millet, roasted carrots, spinach, red onion, coriander leaves, and feta. Top with toasted almonds and pomegranate seeds. Drizzle over the remaining vinegar mixture and a squeeze of lemon. Bon Appétite! 🙂
PROPS USED:
- white placemat and jute placemat, freedom furniture
- white bowl, maxwell williams
- wooden chopping board, kmart
- white cast-iron pan, crofton
- cutlery, op-shop
If you would be interested in my recommendations for books and documentaries on food & nutrition,
let me know in the comments below! 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
Berlin | Momi Berlin says
I simply love that introduction. Your photos are equally impressive. And of course, the recipe is something I would love to try for my family. We love almonds and I serve a lot of carrots lately as they are proven to help improve my sons’ vision.
Cykaniki says
I love how you presented the recipe, it is really artistic and healthy.
I would love to experiment with this recipe. I hope I can pull it off and follow your recommendations step by step. Thanks a lot for a delicious and healthy treat! 🙂
Sienny says
Wow! I admire your photography skills in this post, stunning! I Iove food, and of course, I love food photography too! I need to learn from you, the lighting in your photos is impressive 😀
I am saving your recipe for a later date. I am going to prepare it myself next weekend as I am having a house party with my old classmates. Our Malaysia carrots are not similar to your carrots, though. They are not as slim or long, they are fat and shorter. I hope it tastes the same 🙂 Cheers
Kylie (Author) says
Hi Sienny, Thank you so much for your comment! It’s made my day.
To reduce the cooking time, you can cut the carrots in half lengthways, but I’m sure they will taste just fine! I would love to hear how it goes! 🙂
Joanna says
I like the sound of this salad and it seems to be very hearty due to the millet.
I know that middle eastern cuisine often combines sweet with savoury and I can see this in your recipe through the addition of raisins and feta cheese. This salad can easily be eaten for lunch or dinner; I imagine it’s very filling and healthy.
Amila says
This carrot salad looks delicious! Carrots are so flavourful when those are roasted like this and create such a healthy lunch alternative!
I love trying such wholesome dishes!
Maria says
I love the look of your blog, it’s so clean and easy to read. Another thing, your photos speak for itself! From the aesthetic to the elements of the photos, it’s too lovely for me!
With salads I am quite picky. I’ve only eaten fruit salad, a little bit of buko (coconut) salad, macaroni salad. I’m quite weak when it comes to the greens. However, I admire people who really dodge the unhealthy foods. Your discipline must be strong.
Kylie (Author) says
Hi Maria, thank you so much for stopping by and for your comment! 🙂
I’m not sure if you would call is discipline. I’ve actually come to quite enjoy healthy eating, it’s a mind-set! 🙂
KT Nielsen says
OMG! I love love love love your photos! I’m definitely bookmarking your blog so I can try some of your recipes in the future.
Just one quick question though about this recipe, is it okay not to peel the carrots? I guess if it’s organic it’s okay yeah?
What camera do you use to shoot your food? I’m guessing this is just natural lighting? I can’t wait to move to our house so I can also get some natural lighting.
I’m going to try this recipe but I’m going to replace a few of the ingredients because I can’t find pomegranate here and I’ll probably use couscous or corn grits instead of the toasted millet.
Kylie (Author) says
Hi KT Nielsen, Thank you so much for your kind words. They mean the world to me! 🙂
The carrots I bought were organic, but you can peel the carrots if you feel apprehensive.
I am using a Canon 5d Mark IV, 100mm lens. On the contrary, I was in a dark room with no ambient using 1 continuous lighting set-up, 4 bulbs. 🙂
By all means, please experiment. A tart green apple is a good substitute for pomegranate. I would love to hear how your variations go. 🙂
Sabine says
The pictures makes me want to start making this salad! I love carrots.
In general middle eastern inspired food is good and especially for summer salads, they are perfect!
Tuah says
I’ll surely try making this one at home when I get the chance. This is something new and it seems very healthy and luscious.
I like how you captured all your photos, you are very professional taking photos. I find it very clean and organised. Thank you so much for sharing your recipe!
Theresa says
Very pretty photos. As for the recipe, I find the preparation a bit difficult and time-consuming as I am a full-time teacher and full-time mum whenever I’m off from work. A lot of preparation. Roasting carrots, garnish and food preparation. The salad itself requires a lot of steps before finishing, so I’m skipping this recipe.
I’m hoping for more easy salad recipe on your blog next time.
Kylie (Author) says
Hi Theresa, thank you so much for taking the time to provide me with your valuable feedback. I’ve taken it onboard.
I’ll develop a simple, straight forward, last minute recipe for the all the working mum’s out there! 🙂
Zwitsy says
I find the recipe delicious and interesting at the same time! Roasting the carrots makes the salad really unique.
I haven’t tried roasting carrots and this sure makes me wonder how it tastes then. I would really give this a try! 🙂
Veeyah | The Indy Miss says
Hi Kylie! A lot has been happening with you but I’m very happy things are waaay better. 🙂
I suddenly got the urge to visit your blog tonight and instantly got fresh cravings for salad in general. Aaaahhh!. Darn this stomach of mine. Haha!
But, I love the photos. It has your mark, though I can’t really describe it in words.
I’ve been repeating the Quinoa recipe from a few weeks back and still loving it! OMG. Have fun and stay happy with the fiancé! Lotsa love!
Aica says
Oooh, I don’t really like veggies but this salad looks so delicious! Your great photography skills captured it so well. Maybe next time we have an occasion I’ll suggest this to my mother. Thank you so much for sharing 🙂
Sam says
Usually, I’d think carrot salad is disgusting. But this one looks is SO appetising. It’s a great recipe for both kids and adults!
We can have healthy food while actually enjoying it 🙂
Sondra Barker says
OMG! This looks so good. Love how healthy and fresh it looks. Thanks for the recipe.
Kylie - Curated Life Studio says
Thanks so much Sondra! I think it’s the best right? Being able to find a delicious recipe that’s also healthy and filled with lots of nutritional ingredients! x