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Minty Carrot, Pistachio And Feta Salad

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Ingredients

Adjust Servings:
2 tablespoons olive oil, plus a little extra for drizzling
500 g carrots, halved and cut into chunks
400 g chickpeas, drained and rinsed
2 teaspoons ground cumin
juice 1/2 lemon
1 tablespoon clear honey
1 small bunch mint, chopped
2 big handfuls spinach
100 g shelled pistachios, roughly chopped
200 g feta cheese, crumbled

Nutritional information

348.6
Calories
181 g
Calories From Fat
20.2 g
Total Fat
6.6 g
Saturated Fat
29.7 mg
Cholesterol
701.6 mg
Sodium
32.4 g
Carbs
7 g
Dietary Fiber
9.5 g
Sugars
12.4 g
Protein
208g
Serving Size

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Minty Carrot, Pistachio And Feta Salad

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    Cuisine:

    Recipe is from Good Food Magazine January 2013

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Minty Carrot, Pistachio and Feta Salad, Recipe is from Good Food Magazine January 2013, Recipe is from Good Food Magazine January 2013


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Mix Through the Mint, Spinach Leaves and Pistachios, and Check the Seasoning. Scatter the Feta Over and Drizzle With a Little Extra Oil.

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    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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