Spiced Carrot, Red Onion and Mozzarella Salad

Name: Spiced Carrot, Red Onion and Mozzarella Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 2 lb baby carrots; 2 large red onions; 1 tablespoon olive oil; salt and freshly cracked black pepper; 2 tablespoon extra virgin olive oil; ½ teaspoon coriander seeds; ½ teaspoon fennel seeds; ¼ teaspoon peppercorns; 1 star anise; ½ teaspoon crushed red chilli flakes; 1 garlic clove; 2 tablespoon red wine vinegar; 1 teaspoon honey; 2 fresh mozzarella balls; fresh oregano

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
236 kcal
Course
Main Course
Cuisine
Australian

Spiced Carrot, Red Onion and Mozzarella Salad

Carmen Warren

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Sweet sticky caramelised vegetables, a spiced vinaigrette and soft smooth milky mozzarella. This Spiced Carrot, Red Onion and Mozzarella Salad is the salad for people who don't like salad. The carrots are nutty and sweet, the onion is sticky and fragrant, the dressing perks everything up and then then mozzarella calms and cools. The perfect salad for so many occasions.

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Ingredients

Servings

For the roasted vegetables

2 lb baby carrots 2 bunches, 900g
2 large red onions
1 tablespoon olive oil
salt and freshly cracked black pepper

For the Salad

2 tablespoon extra virgin olive oil
½ teaspoon coriander seeds
½ teaspoon fennel seeds
¼ teaspoon peppercorns
1 star anise
½ teaspoon crushed red chilli flakes
1 garlic clove
2 tablespoon red wine vinegar
1 teaspoon honey
2 fresh mozzarella balls
fresh oregano

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Instructions

Preheat oven to 200ºC/400ºF.
Peel the carrots and then cut them in half (see notes)
Peel the onions and leaving the root in place cut them into thick wedges.
Line a baking tray with cooking paper (for easy clean up) and then add the onion sliced to the tray. (Make sure they are spaced out in a single layer)
Drizzle with half of the olive oil, season with salt and pepper.
Line a second tray with cooking paper and add the carrots, drizzle with the remaining olive oil, season with salt and pepper. Again make sure the carrots are spaced out in a single layer.
Roast the carrots and onions for a 25 minutes until tender and caramelised.
Meanwhile make the dressing.
Pour the extra virgin olive oil into a shallow pan or skillet. Add the coriander seeds, fennel seeds, peppercorns, whole star anise, and red chilli flakes.
Peel the garlic but leave it whole, add it to the oil.
Place the pan/skillet over a very low heat and let the spices cook in the oil for 4 minutes, make sure the spices don't burn as then your dressing will be bitter.
Remove from the heat and allow to cool slightly before storing in the red wine vinegar and honey. Remove the star anise and whole garlic before serving.
Transfer the roasted veg to a platter, drizzle over a little of the spiced dressing and then tear over the fresh mozzarella.
Garnish with fresh oregano and an extra sprinkling of salt.

Notes

If you can't find baby carrots then use regular carrots and cut them lengthways into quarters (or eighths if they are really large) Cook the carrots for 10 minutes before you add the tray of onion wedges.

Nutrition Information

Show Details

Calories 236kcal (12%) Carbohydrates 17g (6%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 14mg (5%) Sodium 148mg (6%) Potassium 411mg (12%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 20850IU (417%) Vitamin C 6.8mg (8%) Calcium 202mg (20%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 236 kcal

% Daily Value*

Calories	236kcal	12%
Carbohydrates	17g	6%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	3g	15%
Cholesterol	14mg	5%
Sodium	148mg	6%
Potassium	411mg	9%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	20850IU	417%
Vitamin C	6.8mg	8%
Calcium	202mg	20%
Iron	1.5mg	8%