- 2 tbsp olive oil, plus a little extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g carrot, halved and cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 400g can chickpea, drained and rinsed
- 2 tsp ground cumin
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp clear honey
- small bunch mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 big handfuls spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 100g bag shelled pistachio, roughly chopped
- 200g pack feta cheese, crumbled
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.
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.
Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.