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Roasted Carrot Salad with Feta, Maple & Mustard


4 Persons

Prep Time

10 Minutes

Cook Time

45 Minutes

Roasted Carrot Salad with Feta, Maple & Mustard


  • Generous drizzle of Bay’s Kitchen Maple Mustard Dressing (20g for Low FODMAP serving)
  • 12 Large leafy carrots, scrubbed, halved and tops reserved
  • 8 Pancetta slices (check garlic free) or streaky bacon slices
  • 150g Salad leaves such as rocket
  • 1x 250g Pouch cooked quinoa
  • 100g Feta
  • 1 Small bulb of fennel, trimmed and cut into chunks
  • 2 Tbsp Olive oil
  • 1 Tsp Ground cinnamon
  • 1 Tsp Caraway seeds
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 200C/180C fan. Place the carrots and fennel on a large baking sheet, drizzle with olive oil and sprinkle over the cinnamon and caraway seeds. Toss together to combine and then place in the oven and roast for 30-35 minutes, or until tender and golden.
  2. Meanwhile, add the pancetta or streaky bacon to a frying pan (you might have to cook in two batches) and place over a low heat. Cook gently for a few minutes, to allow the fat to render out and then turn the heat up, flip over and cook for 2 minutes more, or until crisp. Remove the pancetta or bacon from the pan and place on a kitchen-roll lined plate until needed.
  3. Keeping a small amount of fat in the pan, empty in the pouch of quinoa. Cook over a medium heat for 2-3 minutes until warmed through. Stir 1 tablespoon of the dressing through the quinoa, followed by the salad leaves.
  4. Spoon the quinoa and salad leaves onto a large platter and top with the roasted carrots and fennel. Break the pancetta into pieces, sprinkle them over the carrots and then crumble over the feta. Finish with a generous drizzle of Bay’s Kitchen Maple Mustard dressing and a few leafy carrot tops.

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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