Minty carrot, pistachio & feta salad

Minty carrot, pistachio & feta salad

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins Plus chilling

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
307
protein
12g
carbs
20g
fat
20g
saturates
6g
fibre
6g
sugar
10g
salt
1.6g

Ingredients

  • 2 tbsp olive oil, plus a little extra for drizzling
  • 500g carrots, halved and cut into chunks
  • 400g can chickpeas, drained and rinsed
  • 2 tsp ground cumin
  • juice ½ lemon
  • 1 tbsp clear honey
  • small bunch mint, chopped
  • 2 big handfuls spinach
  • 100g bag shelled pistachios, roughly chopped
  • 200g pack feta cheese, crumbled

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Method

  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.

Recipe from Good Food magazine, January 2013

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Comments

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jessica.l.appleby's picture
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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
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Really delicious, added sweet potatoes as well as the carrots, it was lovely. Definitely do again!

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

juliebahrain's picture
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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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