Crunchy feta & mint salad
Perfect for a healthy lunch - add toasted almonds or walnuts for extra crunch
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Vegetarian
- Using a coarse grater or food processor, grate the carrots and beetroot. In a large bowl, whisk together lemon juice, olive oil and garlic. Season to taste, then toss the carrot and beetroot through the dressing along with the leaves from the chicory (or a crunchy lettuce). Crumble the feta cheese, roughly tear the mint leaves and toss them through the salad. Add crunch with a handful of toasted almonds or walnuts, if you like.
Per serving
274 kcalories, protein 10g, carbohydrate 16g, fat 19 g, saturated fat 8g, fibre 5g, sugar 14g, salt 2.07 g
Recipe from Good Food magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/2301/
http://www.bbcgoodfood.com/recipes/2301/
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Ingredients
- 400g carrots
- 250g pack beetroot , peeled, cooked or raw
- juice 1 lemon
- 3 tbsp olive oil
- 1 garlic clove , crushed
- 2 heads chicory (or crunchy lettuce)
- 200g pack feta cheese
- bunch mint
- handful toasted almonds or walnuts (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Vegetarian
Ingredients
- 400g carrots
- 250g pack beetroot , peeled, cooked or raw
- juice 1 lemon
- 3 tbsp olive oil
- 1 garlic clove , crushed
- 2 heads chicory (or crunchy lettuce)
- 200g pack feta cheese
- bunch mint
- handful toasted almonds or walnuts (optional)
Per serving
274 kcalories, protein 10g, carbohydrate 16g, fat 19 g, saturated fat 8g, fibre 5g, sugar 14g, salt 2.07 g
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