This is absolutely delicious, the balance of chili and lemon and the sweetness of the carrots blend together nicely. It tastes great cold marinated or baked as a side dish.We baked at 400 F for 20 min to soften the carrots. we dont always use feta cheese but it still tastes great either way. If you can squeeze the juice a fresh lemon it tastes best. We used coin cut carrots and golden raisins which works well.
I would give this recipe 4 stars as is. I agree that it lacks zing but it is a great base recipe & is easily adaptable to taste. I have made it twice now & added 1 tablespoon each of cider vinegar & sugar & a bit of minced onion. Let it marinate overnight for sure & stir it up as often as you remember so that all the veggies get a good soaking in the delicious juices at the bottom. I like it just as well without the feta & don't feel like it's missing anything. This one is a keeper. Thanks BFR610!
The first time, I followed the suggestion of another poster and baked the carrots for 20 minutes at 400º to soften them and release the flavor. The second time I made this was for a picnic, so I prepared it the night before. I upped the cumin and lemon juice. It was delicious and the guests loved it!
This was a phenomenal dish; we had it as a side to some slow-cooker pork, and it paired with that wonderfully while still standing on its own flavor-wise.
Made this as written. It was practically tasteless. The ingredients are definitely healthy but it lacks zing. In my opinion- could use some doctoring.
Excellent!! (With a few tweaks)
doubled the dressing ingredients and let it sit in he fridge for 24-48 hours.. soaked up all that good flavor!
I did not change anything and loved the recipe. Very easy and quick. I may add some more cumin next time as I love it.
Very good but after tasting it I found it too bland so I doubled the olive oil, lemon juice and cumin. Also added some ground cinnamon: DELICIOUS!
I wasn't sure about this when I first read the recipe but it's delicious. I let the salad sit in the fridge and marinate for 24 hours and then baked it and covered with feta cheese at the end. I was surprised that even my children enjoyed it.
