Spinach Salad with Carrots, Onions and Feta

Ingredients

• 500 g carrots
• 2 red bell peppers
• 2 red onions
• 2 tbsp hazelnuts
• 3 tbsp pumpkin seeds
• 2 tbsp sunflower oil
• 150 g Baby spinach
• 2 handfuls herbs (e.g., mint, parsley, basil)
• 50 g sun‑dried tomatoes (in oil)
• 2 tbsp pumpkin seed oil
• 4 tbsp balsamic vinegar
• 1 tsp Honey
• Salt
• Pepper (freshly ground)
• 180 g feta

Instructions

1. 1.

   Peel the carrots and cut them lengthwise into halves or quarters, then slice into ~5 cm pieces. Wash, trim, and chop the bell peppers. Peel and cut the onions into wedges. Roughly chop the nuts and mix with pumpkin seeds; roast in a pan until lightly browned and fragrant. Set aside.

2. 2.

   Add oil to the pan and sauté the carrots for 2–3 minutes until light brown. Add the onions and cook another 2–3 minutes. Stir in the bell peppers, add a splash of water if needed, and simmer for about 4 more minutes until the liquid evaporates and the vegetables are tender. Remove from heat and let cool.

3. 3.

   Wash the spinach thoroughly and dry by spinning. Rinse the herbs, shake off excess moisture, and finely chop the leaves. Drain the sun‑dried tomatoes and mince them. Whisk together pumpkin seed oil, 2 tbsp of tomato oil, vinegar, honey, 2–3 tbsp water, salt, and pepper to make a dressing. Taste and adjust seasoning, then fold in the nut‑seed mixture.

4. 4.

   Arrange the spinach, vegetables, and sun‑dried tomatoes on plates. Sprinkle the herbs over the top and crumble feta on them. Drizzle with dressing before serving.