Minty carrot, pistachio & feta salad - Good Food Middle East
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese – great with Moroccan food
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Ingredients
- 2 tbsp olive oil, plus a little extra for drizzling
- 500g carrots, halved and cut into chunks
- 400g can chickpeas, 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 pistachios, roughly chopped
- 200g pack feta cheese, crumbled
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