Crunchy Feta Mint Salad Recipes

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CRUNCHY FETA & MINT SALAD



Crunchy feta & mint salad image

Perfect for a healthy lunch - add toasted almonds or walnuts for extra crunch

Provided by Good Food team

Categories     Buffet, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 9

400g carrot
250g pack beetroot , peeled, cooked or raw
juice 1 lemon
3 tbsp olive oil
1 garlic clove , crushed
2 heads chicory (or crunchy lettuce)
200g pack feta cheese
bunch mint
handful toasted almonds or walnuts (optional)

Steps:

  • Using a coarse grater or food processor, grate the carrots and beetroot. In a large bowl, whisk together lemon juice, olive oil and garlic. Season to taste, then toss the carrot and beetroot through the dressing along with the leaves from the chicory (or a crunchy lettuce). Crumble the feta cheese, roughly tear the mint leaves and toss them through the salad. Add crunch with a handful of toasted almonds or walnuts, if you like.

Nutrition Facts : Calories 274 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.07 milligram of sodium

PEA, FETA AND MINT SALAD



Pea, Feta and Mint Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

  • In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
  • In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
  • In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

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