MINTY CARROT, PISTACHIO AND FETA SALAD

Minty Carrot, Pistachio and Feta Salad image

Provided by Ck2plz

Categories Moroccan

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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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

Steps:

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.
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.

Nutrition Facts : Calories 348.6, Fat 20.2, SaturatedFat 6.6, Cholesterol 29.7, Sodium 701.6, Carbohydrate 32.4, Fiber 7, Sugar 9.5, Protein 12.4