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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

Name: Minty Carrot, Pistachio And Feta Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 500; : 400; : 2; : 1; : 1; : 2; : 100; : 200

Features:

Cuisine:

American

Recipe is from Good Food Magazine January 2013

70 min
Serves 6
Easy

Ingredients

Directions

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.