Crunchy feta & mint salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
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.
