Carrot, Pistachio and feta salad
Discover wonderful Middle Eastern flavours in this easy to prepare carrot, pistachio and feta salad. The orange balances perfectly with the cumin and mint. This is sure to become a go-to recipe to add to your entertaining menu.
I’m still completely besotted with this cute colourful vintage Kilner bottles for storing my cooking oils in – this one is from John Lewis.
You will need…
3 tbsp olive oil
500g carrots skinned and cut into fine strips
400g can chick peas, drained and rinsed
2 tsp ground cumin
Juice and zest ½ orange
1 tbsp clear honey
1 handful mint, chopped
100g shelled pistachios
200g feta cheese, crumbled
Serves 6
Here’s what to do…
- Mix the carrots, chick peas and cumin together 1 tbsp olive oil and spread on baking paper on a tray. Season and roast in the oven at 180C for 30 minutes.
- Mix the orange juice and zest, remaining oil and honey and pour over the carrot mixture when cooked, and leave to cool.
- When ready to serve, sprinkle with mint, pistachios, feta and season. Drizzle with extra olive oil if required.
Grater from John Lewis, vintage lemon juicer from Lakeland, cute orange plate from Anthropologie.
Tips…
Prepare to the end of stage 2. Can be chilled in the fridge for up to a day. Take out an hour before serving before following stage 3.
Add spinach leaves or rocket at stage 3 to make a more substantial salad.
Why not give it a go for lunch or a side dish for supper? Have a great weekend!
