Roastedcarrotfetaandmintsalad Recipes

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MINTY CARROT, PISTACHIO & FETA SALAD



Minty carrot, pistachio & feta salad image

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Provided by Cassie Best

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 10

2 tbsp olive oil , plus a little extra for drizzling
500g carrot , halved and cut into chunks
400g can chickpea , drained and rinsed
2 tsp ground cumin
juice ½ lemon
1 tbsp clear honey
small bunch mint , chopped
2 big handfuls spinach
100g bag shelled pistachio , roughly chopped
200g pack 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 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

ROASTED CARROT, FETA AND MINT SALAD



Roasted Carrot, Feta and Mint Salad image

Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead -

Provided by Chef mariajane

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 (600 g) bag Europe's Best Carrots A La Parisienne, frozen
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
3 tablespoons rice vinegar or 3 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon honey or 1 teaspoon grainy mustard
1/2 teaspoon cumin
1/4 teaspoon smoked paprika or 1/4 teaspoon sweet paprika
1 cup crumbled feta cheese
1/3 cup pitted black olives, halved
1/4 cup shredded mint leaf

Steps:

  • In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
  • For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
  • TIPS: Roasted carrots can also be served as a hot dish.

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