Spiced Carrot, Red Onion and Mozzarella Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
236 kcal
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Course
Main Course
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Cuisine
Australian
Spiced Carrot, Red Onion and Mozzarella Salad
Description
This salad starts by roasting baby carrots and red onion wedges separately, each drizzled with olive oil and seasoned with salt and fresh cracked black pepper, until tender and caramelized. The roasting enhances natural sweetness and softens the vegetables while maintaining a slight bite.
The dressing is prepared by gently infusing extra virgin olive oil over low heat with a blend of warm spices including coriander seeds, fennel seeds, peppercorns, a whole star anise, crushed red chili flakes, and a whole garlic clove. This spiced oil adds complexity and mild heat to the salad.
Once the vegetables are roasted and the dressing prepared, they are combined with fresh mozzarella balls and fresh oregano leaves. The creamy mozzarella adds richness, while the fresh herbs add a pleasant herbal note, complementing the caramelized and spiced components.
The recipe notes suggest substituting regular carrots cut appropriately if baby carrots are unavailable, and pre-cooking carrots a little if needed to balance cooking times with onions, ensuring even tenderness across the dish.
Ingredients
For the roasted vegetables
- 2 lb carrot 2 bunches, 900g, baby
- 2 red onion large, plural
- 1 tablespoon olive oil
- salt freshly cracked black pepper
- black pepper 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 chili flakes
- 1 garlic clove
- 2 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 fresh mozzarella balls
- oregano fresh
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 baby carrots aren't available, quarter or eighth regular carrots lengthwise for similar roasting results.
- Pre-cook carrots for about 10 minutes before adding onions to balance cooking time and tenderness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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