Minty carrot, pistachio & feta salad

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• Julie Bahrain

  03 January 2013

  Julie Bahrain rated and commented on this recipe

  

  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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• jones1

  19 March 2013

  jones1 rated and commented on this recipe

  

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

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• harmonybunny

  19 April 2013

  harmonybunny rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Gluten-free

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

PER SERVING

307 kcalories, protein 12g, carbohydrate 20g, fat 20 g, saturated fat 6g, fibre 6g, sugar 10g, salt 1.6 g

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