Heirloom carrot autumn salad

Hello sweet little baby carrots in varying shades of orange and purple….lying there beguilingly, coaxing me into wanting to eat you all up.

Sorry, that may have come across as a tad creepy. These beautiful heirloom carrots, purchased from the Agrestic Grocery in Orange on our recent country sojourn, were just crying out to be paired with the local feta cheese from the Second Mouse Cheese Company. One of my nicknames as a child was Mouse (as well as Electric Rat and E Rattus, charming I know) so how could a mouse not buy this mousy cheese?

The bloke behind the counter informed us the cheese had recently won an award against other fetas at a cheese show (somewhere) and that it was a bit controversial due to the fact that this feta cheese is made of cows milk, instead of sheeps or goats milk. (Rumblings and bumblings, a possible cheesy fisticuffs, oh my!) How did it taste? Tangy, smooth, a wee bit crumbly, salty with background notes of the grass that those sweet cows had chowed down on. It certainly deserved it’s wee gold medal.

This salad is a grand accompaniment to whatever takes your fancy. The carrots are oven roasted in a coating of spices and topped with zesty feta and sweet, lemony, crunchy pomegranate seeds. A beautiful addition to our Easter feast this year.

1 bunch baby orange carrots, scrubbed and topped
1 bunch baby purple carrots, scrubbed and topped
1/4 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp allspice
2 tbl olive oil
50 g Feta to garnish
1/2 a pomegranate, seeds scatter over
Extra virgin olive oil to garnish

Preheat oven to 180C.
Place carrots on tray lined with foil and toss with with salt, spices and olive oil.
Roast for 20-30 minutes until carrots are tender.
Place on a pretty dish, dob the feta over the dish.
Squeeze and sprinkle the pomegranate seeds over and add a light drizzle of extra virgin olive oil.

We served this salad with grilled haloumi, lamb chops marinated in ras el hanout, and a big plate of roasted kumara and potato.

A cheergerm recipe

What the heck is an heirloom carrot you ask? In brief, heirloom vegetables, fruits and flowers are grown from seeds passed down from generation to generation. Heirloom seeds rely on natural pollination from insects or the wind.

These often unusual looking, multi coloured fruits and vegetables are more likely to be grown by small suppliers and are often organic. By buying or growing heirloom produce, you are helping to support crop biodiversity and assist in helping to keep these older varieties from becoming extinct.



9 thoughts on “Heirloom carrot autumn salad

  1. Great salad and a great name for a cheese company. Are they allowed to call it feta? The stuff they make here in Yorkshire had to be re-labelled “salad cheese” because of an EU directive protecting the designation of origin in 2002 to traditional sheep’s milk brined cheese made in certain parts of Greece. Sad that such bureaucracy intrudes this way. Reminds me of an old British Sit-Com (Yes, Minister) where they were the French wanted to term the British sausage “emulsified high-fat offal tube” resulting in patriotic stand to save the British Banger.

    • Thanks, it’s a great name hey? I do remember reading about that kerfluffle and so far, no rules here have been enforced. However, it must cause a bit of controversy in ‘cheese circles’. (I wonder if these are like crop circles but more delicious?) Yes Minister was a very funny show, I don’t recall that episode. Bureaucracy gone mad!

    • Why thanks. They were almost too good to eat (but not quite.) Cheese controversy abounds. Fettle!?? There has been previous talk of the EU ‘strong arming’ other countries into no longer using names like feta etc for cheeses that aren’t made in that country of origin. We seem a fair way, away here….Maybe they will stop sending us Reggiano Parmesan unless we cease and desist? Eek!!

  2. Pingback: Easter egg biscuits and Miffy | The Cheergerm & the Silly Yak

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