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
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.