Middle Eastern carrot & feta salad

Middle Eastern carrot & feta salad

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Serves 6
A simple side salad packed with sunshine flavours, from cumin, cinnamon and coriander, to lemons, sultanas and cheese

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal167
  • fat8g
  • saturates5g
  • carbs19g
  • sugars18g
  • fibre6g
  • protein7g
  • salt1.7g


  • 1kg bag carrot, peeled, halved lengthways and cut into chunks



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

  • 2 tsp cumin seed
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • 2 tbsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice 2 lemons



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

  • 50g sultana or raisins
  • 200g pack feta cheese
  • ½ small pack coriander or flat-leaf parsley, roughly chopped


  1. Bring a large pan of water to the boil. Add the carrots, and cook for about 8-10 mins until tender. Meanwhile, in a large mixing bowl, mix together the cumin seeds, ground spices, honey and lemon juice, with some seasoning, using a small whisk or fork.

  2. Drain the carrots, let them steam-dry for a few minutes in the colander, then mix them into the dressing with the sultanas or raisins. Leave at room temperature.

  3. To serve, crumble over the feta and scatter with the herbs. Gently toss together.

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