Minty carrot, pistachio & feta salad

30-60 minutes 400 kcal or less 6 servings accompaniment entertaining lunchbox mains moroccan feast for a crowd nye party side salad sides

N/A

Source

Ingredients

2 tbsp olive oil , plus a little extra for drizzling

500g carrot , halved and cut into chunks

400g can chickpea , 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 pistachio , roughly chopped

200g pack feta cheese , crumbled

Method

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.