Ensalada de zanahorias asadas con granada y aderezo de limón y mantequilla de cacahuete

Ingredientes

• 2 lbs (1 kg) carrots
• 2 tablespoons olive oil
• 2/3 teaspoon turmeric
• 2/3 teaspoon cumin
• 2/3 teaspoon coriander
• salt and pepper (to taste)
• 2 handfuls arugula salad blend
• 1/2 cup pomegranate seeds
• 3 tablespoons crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon peanut butter
• 1 tablespoon maple syrup (or honey)
• salt and pepper (to taste)

Preparación

1. 1

   Preheat the oven to 400°F / 200°C / Gas Mark 6 (no fan).

2. 2

   Roast the carrots: wash, peel and cut the carrots into smaller pieces. First, cut the carrots in half crosswise, then into two parts lengthwise (thin carrots) or into 3-4 parts (thicker carrots). You should have ½-inch thick (1.5 cm) ‚fries‘. Place the carrots on a baking tray lined with baking paper. Mix the spices with olive oil, pour over the carrots, season to taste with salt and pepper, and toss until coated. Bake for about 30 minutes, until tender and caramelized (browned) at the bottom.

3. 3

   Make the dressing: Add all the ingredients for the dressing into a small jar, close the lid and shake well several times, until the ingredients are combined and the sauce is creamy and thick.

4. 4

   Assemble the salad: Wash the lettuce blend and dry it, preferably in a salad spinner. Arrange the salad and roasted carrots in bowls, sprinkle with pomegranate seeds, crumble feta cheese on top, and drizzle with the dressing.

5. 5

   Enjoy!