Crunchy feta & mint salad

Crunchy feta & mint salad

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Prep: 15 mins


Serves 4
Perfect for a healthy lunch - add toasted almonds or walnuts for extra crunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal274
  • fat19g
  • saturates8g
  • carbs16g
  • sugars14g
  • fibre5g
  • protein10g
  • salt2.07g
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  • 400g carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g pack beetroot, peeled, cooked or raw



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 2 heads chicory (or crunchy lettuce)



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 200g pack feta cheese
  • bunch mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful toasted almonds or walnuts (optional)


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. 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.

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