Name: Middle Eastern carrot & feta salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1kg bag carrot peeled, halved lengthways and cut into chunks; 2 tsp cumin seed; ½ tsp ground cinnamon; ½ tsp ground coriander; 2 tbsp runny honey; juice 2 lemons; 50g sultana or raisins; 200g pack feta cheese; ½ small pack coriander or flat-leaf parsley, roughly chopped

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Middle Eastern carrot & feta salad

Middle Eastern carrot & feta salad

Sarah Cook

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 3 out of 5.2 ratingsRate

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A simple side salad packed with sunshine flavours, from cumin, cinnamon and coriander, to lemons, sultanas and cheese

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg bag carrot

peeled, halved lengthways and cut into chunks
2 tsp cumin seed
½ tsp ground cinnamon
½ tsp ground coriander
2 tbsp runny honey
juice 2 lemons
50g sultana

or raisins
200g pack feta cheese
½ small pack coriander

or flat-leaf parsley, roughly chopped

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Nutrition: per serving

kcal167
fat8g
saturates5g
carbs19g
sugars18g
fibre6g
protein7g
salt1.7g

Method

step 1

Bring a large pan of water to the boil. Add the carrots, and cook for about 8-10 mins until tender. Meanwhile, in a large mixing bowl, mix together the cumin seeds, ground spices, honey and lemon juice, with some seasoning, using a small whisk or fork.
step 2

Drain the carrots, let them steam-dry for a few minutes in the colander, then mix them into the dressing with the sultanas or raisins. Leave at room temperature.
step 3

To serve, crumble over the feta and scatter with the herbs. Gently toss together.

Recipe from Good Food magazine, May 2014

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A star rating of 3 out of 5.2 ratings

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