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Minty carrot, pistachio & feta salad

Minty carrot, pistachio & feta salad

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 6

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal307
fat20g
saturates6g
carbs20g
sugars10g
fibre6g
protein12g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 5 out of 5.19 ratings

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