Roasted Carrot And Feta Salad with Zaatar

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Quartered lengthwise
2 tb olive oil
1/4 ts Black pepper
1/4 ts Kosher salt
1/4 c Chopped fresh parsley or
2 tb Extra-Virgin Olive Oil
3/4 c Crumbled Bulgarian feta
2 1/2 lb Carrots; peeled, and

Original recipe makes 4 servings



Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours. This recipe yields 4 to 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey -" Recipe by: Todd English

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