Crunchy feta & mint salad
- Good Food team
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Serves 4
Easy
Prep: 15 mins
0 reviews
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Perfect for a healthy lunch - add toasted almonds or walnuts for extra crunch
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: per serving
- kcal274
- fat19g
- saturates8g
- carbs16g
- sugars14g
- fibre5g
- protein10g
- salt2.07g
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Method
-
step 1
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.
Recipe from Good Food magazine, April 2006
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