{"id":2213,"date":"2024-12-09T04:43:27","date_gmt":"2024-12-09T04:43:27","guid":{"rendered":"https:\/\/www.royaldoulton.com.au\/blog\/?p=2213"},"modified":"2024-12-09T05:05:59","modified_gmt":"2024-12-09T05:05:59","slug":"gordon-ramsay-academy-roast-carrot-salad-with-feta-cream-and-salsa-verde","status":"publish","type":"post","link":"https:\/\/www.royaldoulton.com.au\/blog\/gordon-ramsay-academy-roast-carrot-salad-with-feta-cream-and-salsa-verde\/","title":{"rendered":"Gordon Ramsay Academy: Roast Carrot Salad With Feta Cream and Salsa Verde"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_header text_orientation=”center” _builder_version=”4.21.0″ _module_preset=”default” title_text_align=”center” title_text_color=”#FFFFFF” title_font_size=”56px” background_color=”#208092″ title_font_size_tablet=”30px” title_font_size_phone=”24px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Gordon Ramsay Academy Recipe: Roast Carrot Salad With Feta Cream and Salsa Verde<\/h1>\n

[\/et_pb_fullwidth_header][et_pb_fullwidth_image src=”https:\/\/www.royaldoulton.com.au\/blog\/wp-content\/uploads\/2024\/12\/GR_FESTIVE_1080X628_Carrot_v4.jpg” alt=”Royal Doulton Gordon Ramsay Maze Glass” title_text=”GR_FESTIVE_1080X628_Carrot_v4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_header admin_label=”Fullwidth Header” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

ROAST CARROT SALAD WITH FETA CREAM AND SALSA VERDE<\/span><\/span><\/h3>\n

Serves 4<\/p>\n

INGREDIENTS<\/span><\/h3>\n
    \n
  • 16 small-medium carrots <\/span>\u200b(ideally with the carrot tops for garnish)<\/span>\u200b<\/li>\n
  • 2 tbsp olive oil<\/span>\u200b<\/li>\n
  • Sea salt<\/span>\u200b<\/li>\n
  • 1-2 tbsp runny honey<\/span>\u200b<\/li>\n
  • 300g feta<\/span>\u200b<\/li>\n
  • 50g blanched hazelnuts<\/span>\u200b<\/li>\n
  • Pomegranate seeds, to serve<\/span>\u200b<\/li>\n
  • Extra virgin olive oil, to serve<\/span>\u200b<\/li>\n
  • \u200b<\/li>\n<\/ul>\n

    For the salsa <\/span><\/b>verde<\/span><\/b> \u200b<\/p>\n

      \n
    • 20g flat-leaf parsley <\/span>\u200b<\/li>\n
    • 10g mint leaves <\/span>\u200b<\/li>\n
    • 10g coriander <\/span>\u200b<\/li>\n
    • 1 tbsp capers <\/span>\u200b<\/li>\n
    • 1 garlic clove, peeled \u00bd green <\/span>chilli<\/span> (optional) <\/span>\u200b<\/li>\n
    • 4 tbsp olive oil <\/span>\u200b<\/li>\n
    • Zest and juice of 1 lemon <\/span>\u200b<\/li>\n
    • Sea salt and freshly ground black pepper<\/span>\u200b<\/li>\n<\/ul>\n

      [\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_image src=”https:\/\/www.royaldoulton.com.au\/blog\/wp-content\/uploads\/2024\/12\/GR_FESTIVE_1080X1080_carrot_v5.jpg” title_text=”GR_FESTIVE_1080X1080_carrot_v5″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][et_pb_fullwidth_header _builder_version=”4.21.0″ _module_preset=”default” title_text_color=”#FFFFFF” background_color=”#208092″ global_colors_info=”{}”]<\/p>\n

      Method\u200b<\/span>\u200b<\/h3>\n
        \n
      1. Preheat the oven to 200\u00b0C\/180\u00b0C fan\/Gas 6.\u200b<\/span>\u200b<\/li>\n
      2. Give the carrots a good wash (no need to peel) and trim the ends, reserving any carrot tops<\/span>\u200b for garnish. Toss with the oil and a good pinch of salt in a large roasting tray. Roast for 20 minutes.\u200b\u200b<\/li>\n<\/ol>\n
          \n
        1. Remove from the oven and drizzle over the honey. Toss to coat and return to the oven for <\/span>\u200b10-15 minutes or until the carrots are tender and nicely coloured<\/span>. The carrots can be served <\/span>\u200bwarm or at room temperature.\u200b\u200b<\/li>\n<\/ol>\n
            \n
          1. Meanwhile, crumble the feta into a food processor and blitz for a few minutes until completely<\/span>\u200b smooth and creamy. Spread out on the base of a large serving platter, crating ripples and waves.\u200b\u200b<\/li>\n<\/ol>\n
              \n
            1. To make the salsa <\/span>verde<\/span>, add the herbs, capers, garlic, <\/span>chilli<\/span> (if using) and oil to a food <\/span>\u200bprocessor or blender. Blitz until smooth. Add the lemon zest, juice and some seasoning then blitz \u200bagain. Taste, and add more seasoning if needed.\u200b\u200b<\/li>\n<\/ol>\n
                \n
              1. Put the hazelnuts in a dry frying pan over a medium heat. Toss gently over the heat for <\/span>\u200b1-2 minutes or until the nuts are lightly<\/span> toasted. Tip onto a board to cool then roughly chop.\u200b<\/span>\u200b<\/li>\n<\/ol>\n
                  \n
                1. To assemble, drizzle the salsa <\/span>verde<\/span> over the feta cream, gently swirling some through but <\/span>\u200bleaving some pools and drizzles. Top with the roasted carrots (either warm or at room temperature) \u200band scatter over the toasted hazelnuts. Finish with the pomegranate seeds, any reserved carrot tops\u200band a final drizzle of extra virgin olive oil.\u200b\u200b<\/li>\n<\/ol>\n

                  EXTRA TIP: Leftover Roast Carrot Salad\u200b<\/span>\u200b<\/h3>\n

                  If you have leftover cooked carrots from a roast dinner, you can use these instead. <\/span>\u200bSimply bring to room temperature before topping the feta cream, or toss with a little honey and <\/span>\u200bwarm through in the oven or in a pan before serving.\u200b<\/span><\/p>\n

                  [\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

                  Shop Gordon Ramsay…<\/h3>\n

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                  Gordon Ramsay Maze Plate 22cm White, Set of 4<\/p>\n

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                  Gordon Ramsay Denim Line Plate 22cm Set of 4<\/p>\n

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                  Gordon Ramsay Academy Recipe: Roast Carrot Salad With Feta Cream and Salsa Verde ROAST CARROT SALAD WITH FETA CREAM AND SALSA VERDE Serves 4 INGREDIENTS 16 small-medium carrots \u200b(ideally with the carrot tops for garnish)\u200b 2 tbsp olive oil\u200b Sea salt\u200b 1-2 tbsp runny honey\u200b 300g feta\u200b 50g blanched hazelnuts\u200b Pomegranate seeds, to serve\u200b Extra […]<\/p>\n","protected":false},"author":9,"featured_media":2216,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[8],"tags":[],"yoast_head":"\nGordon Ramsay Academy: Roast Carrot Salad With Feta Cream and Salsa Verde - Royal Doulton Blog<\/title>\n<meta name=\"description\" content=\"This holiday season, bring joy and colour to your table with two vibrant recipes from the Gordon Ramsay Academy that are as delightful to make as they are to eat.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.royaldoulton.com.au\/blog\/gordon-ramsay-academy-roast-carrot-salad-with-feta-cream-and-salsa-verde\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gordon Ramsay Academy: Roast Carrot Salad With Feta Cream and Salsa Verde - 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