Minty Carrot, Pistachio and Feta Salad
20m
prep time
50m
total time
Easy
level
10
ingredients
A vegetarian side salad or light lunch, with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food.
Method
Based on 4 servings, adjust as needed.
Step 1
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.
Step 2
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.
Step 3
Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter over the feta over and drizzle with a little extra oil.
- Ingredients
- Based on 4 servings
-
400g Chickpeas, drained and rinsed 1 x Sainsbury's Chickpeas in Water 400g (240g*) -
120g Spinach 1 x Sainsbury's Baby Leaf Spinach 120g -
0.5 Lemon, juice of 1 x Sainsbury's Lemons -
10g Mint, chopped 1 x Sainsbury's Fresh Packed Mint 30g -
500g Carrot, halved and cut into chunks 1 x Sainsbury's Carrots 500g -
2tbsp Olive Oil, plus a little extra for drizzling 1 x Sainsbury's Olive Oil 500ml -
2tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g -
1tbsp Clear Honey 1 x Stamford Street Co. Clear Honey 340g -
100g Shelled Pistachio, roughly chopped 1 x Sainsbury's Pistachio Nuts 100g -
200g Feta Cheese, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
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