Minty carrot, pistachio & feta salad

Minty carrot, pistachio & feta salad

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(9 ratings)

Prep: 20 mins Cook: 30 mins Plus chilling


Serves 6
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal307
  • fat20g
  • saturates6g
  • carbs20g
  • sugars10g
  • fibre6g
  • protein12g
  • salt1.6g
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  • 2 tbsp olive oil, plus a little extra for drizzling

    Olive oil

    ol-iv oyl

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

  • 500g carrot, halved and cut into chunks



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

  • 400g can chickpea, drained and rinsed
  • 2 tsp ground cumin
  • juice ½ lemon



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

  • 1 tbsp clear honey
  • small bunch mint, chopped



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

  • 2 big handfuls spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100g bag shelled pistachio, roughly chopped
  • 200g pack feta cheese, crumbled


  1. Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.

  2. Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.

  3. Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

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Comments (10)

alisonandjohn's picture

This salad blew my guests away - a beautiful combination of flavours for an incredible taste sensation. Fantastic combination with a lamb tagine - made me look good although of course I credited Good Food!

holly3ooo's picture

Such a great salad! I was really surprised by how well this came out, from such ordinary ingredients.

pixiemoo's picture

This is a very yummy salad! I made it this one for dinner for two and my partner just loved it , he said that it is the best salad in the world !

Snechie's picture

Really really delicious. We had it warm as the chick peas and carrot came out of the oven. I didn't have spinach or pistachios so used rocket and cashews (which I toasted) instead, I made it with the pomegranate lamb but it would go with chicken or fish too. It went down a treat with everyone.

jessica.l.appleby's picture

This is a go to recipe for me now...delicious! If I'm having people over I would do some cous cous and maybe some spiced, roasted chicken thighs or something like that to make a bit more of a spread, but if it's just us we have this on it's own and it's still a delicious dinner by itself!

marzipanfeind's picture

Delicious. I doubled the spinach and halved the pistachios (as they're so expensive!) and the dish was perfect with the lamb and the couscous recipes suggested. I'll make this again on its own as a main course salad.

bethanygrotto's picture

Very impressed with this salad. I also added a sweet potato cut in to similar size pieces as the carrots and a red pepper which needed to be used up, it was delicious. I was a little concerned at the sweetness of the dressing but it really worked with the roasted veg. Oh I also added some coriander to the dressing as well as the mint. I served it with some chicken which I pan fried, yum yum.

harmonybunny16's picture

Really delicious, added sweet potatoes as well as the carrots, it was lovely. Definitely do again!

nationtherese's picture

Absolutely delicious. Such an unusual texture. Would never normal have food that crunchy but loved it.

juliebahrain's picture

Made this twice, both times without the feta, second time used sweet potatoes as well as carrots, it's really good. Went very well as part of the Moroccan feast in Good Food mag Jan 2013. Dusted the cumin over using tea strainer/sm sieve to get even coating.

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