maria maria
'And my salad book continues…' header image

Carrot, fennel and feta salad

Makes 2 portions


  • Baby carrots, 5-6
  • Fennel bulb, 1 small
  • Feta cheese, 50 g
  • Pumpkin seeds, 1 tbsp
  • Dill, 2 sprigs
  • Olive oil, 1 tbsp
  • Honey, 1 tsp
  • Balsamic vinegar
  • Salt, pepper


  1. Preheat the oven to 180*. Cut the carrots in halves and marinade them in the oil, honey, salt and pepper for 10-15 minutes.
  2. Put the carrots cutside down on the baking paper and bake them for 20-25 minutes.
  3. Meanwhile slice thinly the fennel and put it in the iced water to make it crisp for 10-15 minutes. Then dry it.
  4. Toast the pumpkin seeds.
  5. To assebmle the salad, put the carrots first, then fennel, crumble the feta cheese on top, sprinkle with pumpkin seeds, decorate with dill and droplets of vinegar.

Although this salad doesn’t look summerish, give it a try, it is really delicious.