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    You are in: Home / Recipes / Minty Carrot, Pistachio and Feta Salad Recipe
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    Minty Carrot, Pistachio and Feta Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Ck2plz's Note:

    Recipe is from Good Food Magazine January 2013

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

    Ratings & Reviews:

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    Nutritional Facts for Minty Carrot, Pistachio and Feta Salad

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.5
     
    Calories from Fat 181
    52%
    Total Fat 20.1 g
    31%
    Saturated Fat 6.6 g
    33%
    Cholesterol 29.6 mg
    9%
    Sodium 701.5 mg
    29%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 7.0 g
    28%
    Sugars 9.4 g
    37%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    mint

    spinach

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