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Roasted Spiralised Carrot & Feta Salad

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Mains


  • 2 Courgettes washed and trimmed
  • 2 Carrots trimmed and peeled
  • 2 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • Freshly ground Salt and Black Pepper
  • 100 g Feta Cheese crumbled
  • 50 g Walnut Pieces
  • 1 tbsp Fresh Parsley chopped


  • Pre-heat the oven to 200°C/Fan 180°C/425°/Gas Mark 6.

  • Spiralise the courgettes and carrots using the ‘thin spiral cone’.

  • Place in a bowl and add the oil, vinegar and seasoning and mix well.

  • Spread the vegetables onto a large (or 2 smaller) baking tray and roast for around 7-8 minutes, stirring a couple of times.

  • Meanwhile, toast the walnuts in a dry pan, stirring frequently to prevent burning, then tip onto a plate to cool.

  • Remove the vegetables from the oven and place in a serving bowl.

  • Sprinkle over the cheese, walnuts and finally the parsley.

  • Delicious served as a light lunch or as an accompaniment to grilled meats or fish.

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