March 19, 2016

Roasted Mediterranean Carrot and Celery Salad



So last night I got all my work done early so that I could write a blog post. Cause I love y'all. And I kind of have a backlog of things that I need to post. It's the curse of the killer lab report...

And then I spent SO LONG sorting out all my photos that.... no recipe was posted. I mean... I have no clue why I don't just sort out my photos on... I don't know... a weekly basis? Then it would take me.... tops 10 minutes. And it would be a lot less confusing and stressful. 

As it is it took me.... well long enough to listen to the ENTIRE and UNABRIDGED Alice in Wonderland audiobook. (As read by Scarlett Johansson - which was VASTLY better than the version I had as a child. I think it's only available on Audible - but if you have Audible I recommend that you go check it out!) 

So yes. It took a long time to sort them out. And I still haven't sorted them all out. I have big virtual piles of photos to sort through dating back from.... August. I REALLY wish that I was joking. And the worst thing about the whole situation (apart from the fact that it's not finished)? I probably wouldn't of done it if it wasn't for the fact that my iPod had used up all it's storage space. That's what having roughly 3000 photos does to storage space.... And I couldn't sacrifice either Frozen Free Fall or the Disney Tsum Tsum game.... so obviously it was my photos which needed to be sorted out. I mean... I think I had about 30 of one photo - just so I could find the PERFECT angle... 

The whole experience was also quite embarrassing... I realized just how many posts have been photographed.... but have never gotten to the stage where they have been published. Which is a shame because a lot of them are from summer/September when I had REALLY GOOD LIGHT. Something which I can barely remember it was so long ago.... 

This recipe is one of those. I can also tell you exactly when the photos are taken - because this was the dish I took to my universities VegSoc the first week I went...

So that was the middle of September. I know - long time no see. 

But better late than never - right?


This 'salad' (it was salad week) is based on one of the dishes from my favorite Mediterranean buffet. I mean - it's also the only Mediterranean buffet that I know of - but don't let that change anything for you. The actual dish was served warm (simply roasted veggies) and kind of greasy with olive oil. Greasy with olive oil is the kind of thing that's nice when served fresh out of the oven and warm - not so nice when eaten cold as a salad, so I scaled the oil back here. I also wasn't sure what herbs are used in the original dish - so I just went with two of my favourites. Try and slice the veggies diagonally - and get the slices as long as you can - they're much better for eating with your fingers that way! Lastly - I served it cold. I'm not entirely sure at what point you can call "roasted veg" a "salad" - but I'm gonna go with when they are cold.

I actually went to that buffet a few months ago for the first time in years. To be honest; it wasn't as good as it used to be. But this salad still tastes just like I want it to - so who needs to pay extra to have someone make it not as good? (Also it's like a 4 hour train ride away now I'm at uni).

If you want to serve it warm as a side dish - that's perfectly fine - but this is really good mixed together with other salads - either super simple just lettuce leaves and roasted carrot and celery, or a more complex mix of whatever salads you can get your hands on (leafy, veggie, grainy, pulse based etc). The flavors are distinctly herby - but they don't overpower or clash with other flavors - so go on and go crazy with the mixing!


Roasted Mediterranean Carrot and Celery Salad

Serves 2-4

  • 1 cup carrot sliced diagonally 
  • 1 cup celery sliced diagonally
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • several sprays of olive oil - or about 1 teaspoon

  • Preheat the oven to 200C/390F
  • Wash and prepare the vegetables. It's up to your own preference whether you peel the carrots or not (I'm not sure how you would peel the celery so I would advise against it!) 
  • Mix everything together in an ovenproof/baking dish. I used an 8x8 pan
  • Place in the oven and bake (roast) for about 30 minutes. The veggies should be soft - but not crispy/burnt or falling apart
  • Give the veggies another mix before allowing to cool (or eating immediately). Remix before serving/taking a portion. 
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February 25, 2016