Fridge Friend Recipes
Roasted Carrot, Onion and Lemon Yoghurt Salad recipe
A bright roasted salad with sweet carrots, caramelised onions and crisp iceberg lettuce, finished with a lemony Greek yoghurt dressing. Fresh, simple and full of contrast.
35 min · Easy · British Jump to method
Ingredients
- to taste Salt
- to taste Black pepper
- 4 Carrots
- 1 Brown onions
- 1 Red onions
- 1 Onion
- 1 small Iceberg lettuce
- 2 Spring onions
- 1 Lemon
- 150 g Greek Yoghurt
| Nutrition | Per serving |
|---|---|
| Calories | 108 kcal |
| Protein | 4.6 g |
| Carbohydrates | 15.2 g |
| Fat | 3.4 g |
| Saturated fat | 1.7 g |
| Fibre | 3.8 g |
| Sugar | 8.1 g |
| Sodium | 120 mg |
Why this works
A light, vegetable-led salad that is relatively low in calories and fat, with moderate fibre and a small amount of protein from Greek yoghurt.
Beta-carotene from carrots. Carrots provide beta-carotene, which the body converts to vitamin A for eye and immune health.
Vitamin C from lemon and onions. Lemon and onions add vitamin C and plant compounds that support antioxidant intake.
Calcium and protein from yoghurt. Greek yoghurt contributes some protein and calcium, helping to improve satiety and bone health.
Method
- Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
- Slice the carrots and onions, then toss with a little oil, salt and black pepper.
- Roast on a baking tray for 25-30 minutes until tender and lightly charred.
- Whisk the Greek yoghurt with lemon juice and a little lemon zest to make a dressing.
- Shred the iceberg lettuce and slice the spring onions.
- Arrange the lettuce in a bowl, top with the warm roasted vegetables, then drizzle over the dressing.
- Serve immediately while the vegetables are still slightly warm.
Other Carrot Recipes
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