Roasted Maple Carrot & Za’atar Salad

Salads & Sides

Roasted Maple Carrot & Za’atar Salad




food waste, melissa hemsley, sustainable

This maple roasted Carrot & Za’atar Festive salad is SO simple and ticks the boxes for a satisfying mix of hot/ cold, crunchy/creamy and healthy/hearty. If you’ve got other veg to use up after a big roast or Christmas feast, feel free to throw them in too and easily made vegan by leaving out the feta.

Also, if you haven’t tried these yet, the absolutely delicious za’atar is from Zaytoun and the rich argan oil is from Arganic.  Please check them out, they’re stocked by lots of great online shops too and they’d make excellent christmas presents.


  1. Preheat the oven to 220 C and roast the carrots for 20 minutes in coconut oil/ghee and sea salt and pepper.
  2. Meanwhile shake the dressing ingredients together and season to taste.
  3. When the carrots have roasted for 20 minutes, remove the tray, toss them with maple syrup and the pistachios and return to the oven for a final 10 minutes.
  4. Then toss everything together to serve.


4 large carrots, roughly chopped

1 tbsp coconut oil or ghee

1 tbsp maple syrup

4 giant hands of salad leaves

1 large handful feta, roughly chopped or crumbled

Seeds from ½ pomegranate  (I used the rest in my gin & tonic!)

½ leftover red onion, finely chopped

1 handful of pistachios or any nuts or seeds

½ an avocado, chopped


For the dressing:

3 tbsp extra virgin olive oil

2 tbsp argan oil (or replace with olive oil)

2 tbsp za’atar

Juice and zest of 1 lemon

Sea salt & pepper

Pinch of chilli flakes

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