Roasted Carrot And Feta Salad With Za’atar

The biblical method of focusing on the gospel itself, without props, and allowing God to save whom He wills, when He wills, demands the hearing of the Word. And it demands trust that God will call His elect to Himself according to His own timetable. When the Word is preached, there will be varying responses (Acts 17:32-34). Just be faithful to preach the Word…and leave the results to God. He will save His elect according to His own timing.

Carey Hardy

CATEGORY	CUISINE	TAG	YIELD
Dairy	English	Dujour07	4	Servings

INGREDIENTS

2 1/2	lb	Carrots, peeled and
		Quartered lengthwise
2	T	Olive oil
1/4	t	Kosher salt
1/4	t	Black pepper
3/4	c	Crumbled Bulgarian feta
		cheese
2	T	Extra-virgin olive oil
1	T	Za'atar, or more to taste
1/4	c	Chopped fresh parsley or
		cilantro leaves

INSTRUCTIONS

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 -  joecomiskey@netzero.net"  Recipe by: Todd English
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 361 Calories From Fat: 172 Total Fat: 19.6g Cholesterol: 37.4mg Sodium: 966.2mg Potassium: 989.1mg Carbohydrates: 29.3g Fiber: 8.1g Sugar: 13.9g Protein: 19.1g