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Crunchy feta & mint salad

Crunchy feta & mint salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal274
fat19g
saturates8g
carbs16g
sugars14g
fibre5g
protein10g
salt2.07g
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Ingredients

  • 400g carrot
  • 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)

Method

  • STEP 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.

Recipe from Good Food magazine, April 2006

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