MINTY CARROT, PISTACHIO & FETA SALAD
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
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
CARROT, DATE AND FETA SALAD
Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
- Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.
SMASHED CARROTS WITH FETA AND MINT
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.
Provided by David Tanis
Categories vegetables, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
- Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
- Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
- With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
- To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams
PUY LENTIL, SPICED ROAST CARROT & FETA SALAD
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
Provided by Good Food team
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.
Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
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