Carrot salad with roasted almonds, feta & parsley


A bowl with a rainbow carrot salad, roasted almonds, feta and parsley


Salted almonds (do ahead)

  • 200 g almonds

  • 4 tbsp salt

  • 2 dl boiling water

Carrot salad

  • 2 red onion

  • 7 carrots (I used a mix of colored carrots)

    • Tossed with: 2 tbsp olive oil, 1 tsp. honey, salt, pepper and 2 tbsp. balsamico 

  • 1 handful feta

  • 1.5 dl bulgur (boiled with 3 dl water + salt) 

  • 1 handful of salted almonds

  • 1 handful fresh parsley

  • Salt, pepper and a bit of lemon of you have some 

How to:

Salted almonds (do ahead)

  1.  You can easily do these salted almonds ahead  

  2. Add your almonds to a bowl and top with some boiled water (2 dl). Add salt, give it a stir and set aside for about 20 minutes

  3. Drain the water from the almonds. Place the almonds in an even layer on an oven tray/pan lined with baking paper. Sprinkle the almonds with some extra salt and bake them at 150 degrees, for about 20 minutes

  4. Let them cool down before you put them in a tin 

Carrot salad

  1. Turn your oven on 200 degrees

  2. Cut your carrots in quarters/halfs (depending on the size) and your onions in quarters. Toss with olive oil, honey, salt, pepper and balsamico. Give it approx. 30 minutes in the oven, when its hot

  3. While you wait: Boil 3 dl water in a casserole. When boiling add salt and bulgur, turn down, and set your timer on 10 minutes. After 10 minutes, just let the bulgur stay in the casserole, till the carrots are done. If you have some lemon juice, add a bit to your bulgur and toss around

  4. Now your carrots/onions are done! Find a tray and add bulgur, carrots, and top with fresh parsley, salt, peber, some feta cheese and your salt baked almonds

  5. ENJOY while warm  

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