Carrot, Pistachio and Feta Salad
Serves: 4
Cost CuttingEco FriendlyGluten FreeQuick Make
Incorporating nuts and seeds into your salad brings a much-welcomed, nutritious crunch
Ingredients:
100g shelled pistachio nuts1/2 tsp coriander seeds
1/2 tsp cumin seeds
zest and juice of 1/2 lemon
3 tbsp olive oil
1 tsp clear honey
1 small clove garlic, crushed
pinch of chili flakes
2 carrots, peeled and grated
50g golden raisins
handful of fresh coriander or mint, roughly chopped
100g vegetarian feta cheese
method:
- Preheat the oven to 200C/400F/Gas 6. Place the pistachios on a baking tray and toast for 5 minutes, stirring frequently to prevent them from burning. Set aside and allow to cool completely, then chop roughly.
- Place the seeds in small frying pan and cook over a medium heat for 1 minute, stirring constantly to prevent them from burning.
- Lightly crush the seeds, then transfer to a small bowl and whisk in the lemon zest and juice, olive oil, honey, garlic and chili.
- Mix the carrot, raisins, pistachios and herbs in a serving bowl, mix in the dressing and crumble over the feta cheese and serve.
