Minty carrot, pistachio & feta salad

Name: Minty carrot, pistachio & feta salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps olive oil, plus a little extra for drizzling; 500 grams carrot, halved and cut into chunks; 400 grams chickpea, drained and rinsed; 2 teaspoons ground cumin; 1 juice lemon; 1 Tbsp clear honey; 1 small bunch mint, chopped; 2 handfuls spinach; 100 grams shelled pistachio, roughly chopped; 200 grams pack feta cheese, crumbled

Minty carrot, pistachio & feta salad

If you have around 50 minutes to spend in the kitchen, Minty carrot, pistachio & feta salad might be a great gluten free and lacto ovo vegetarian recipe to try. For $1.66 per serving, you get a main course that serves 6. One serving contains 383 calories, 15g of protein, and 21g of fat. Head to the store and pick up mint, clear honey, pack feta cheese, and a few other things to make it today. Users who liked this recipe also liked Shrimp and Feta Salad with Minty Almond Pesto, Minty Beet Carrot Salad, and Harissan aubergine kebabs with minty carrot salad.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Chickpeas

Carrot

Cumin

Cooking Oil

Equipment you will use

Baking Pan

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.

Ingredients you will need

Lemon Juice

Chickpeas

Carrot

Honey

Cooking Oil

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

Ingredients you will need

Spinach

Pistachio Nuts

Seasoning

Feta Cheese

Mint

Cooking Oil

Equipment

Oven

Baking Pan

Ingredients

Servings:

2Tbsps

olive oil, plus a little extra for drizzling 500grams

carrot, halved and cut into chunks 400grams

chickpea, drained and rinsed 2teaspoons

ground cumin 1

juice lemon 1Tbsp

clear honey 1small bunch

mint, chopped 2handfuls

spinach 100grams

shelled pistachio, roughly chopped 200grams

pack feta cheese, crumbled

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.