Cumin, Saffron & Honey Carrot Salad with Persian Fetta, & Gremolata Dressing

serves 4–6


  • 3-4 bunches heirloom or Dutch carrots
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp cumin seeds
  • ¼ tsp chilli flakes – optional
  • 1 tbsp thyme sprigs
  • salt & pepper to taste
  • ½ cup smoked almonds, roughly chopped
  • 275g jar of Yarra Valley Dairy Persian Fetta
  • herbs to garnish


  • ¼ cup of Yarra Valley Dairy Persian Fetta oil
  • 1 tsp cumin seeds
  • 1 generous pinch of quality saffron threads
  • 3 tbsp parsley, finely chopped
  • ½ clove of garlic, crushed
  • 2 tsp honey
  • zest of 1 lemon
  • juice of 1-2 lemons
  • salt & pepper to taste


Pre heat oven to 180 °C.

Trim & scrub carrots. Cut large carrots in half length-wise  & smaller carrots leave whole. Place carrots on an oven tray. Drizzle combined olive oil, honey, thyme, spices, salt & pepper over carrots.

Roast in oven, tossing occasionally until carrots are cooked and golden. Approximately 20-30 minutes.

Place all dressing ingredients in a jar with lid. Shake vigorously to combine. Alternatively whisk together in a bowl.

Place carrots on serving platter, drizzle with the dressing. Sprinkle crumbled Yarra Valley Dairy Persian Fetta & smoked almonds. Garnish with herbs.

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