Dukkah Spiced Carrot & Feta Salad

**Mandy**'s Note:

Another recipe from Taste NZ found in a mag from chef #998052.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 800 g baby carrots
• 2 tablespoons runny honey
• 2 tablespoons light olive oil
• 2 tablespoons store-bought dukkah
• sea salt
• 150 g feta
• 2 large handfuls watercress , tough stalks removed

Directions:

1. Preheat oven to 200°C Trim tops off carrots and halve any that are large so they are all roughly the same size.
2. Place the carrots in a roasting tray.
3. In a small bowl combine the honey, oil and dukkah and mix to combine. Pour this over the carrots and toss to coat, then sprinkle with sea salt.
4. Roast in the oven for 20-25 minutes, stirring several times, until lightly golden, aromatic and cooked but still crunchy.
5. If serving immediately, combine warm carrots with the feta and watercress and gently toss together. If not serving immediately, leave carrots to cool before combining with the feta and watercress. Season with extra salt and freshly ground black pepper if necessary. This is a great dish served with lamb racks or chicken breasts, or as a light meal with crusty bread and butter on the side.