Minty Carrot, Pistachio and Feta Salad

Name: Minty Carrot, Pistachio and Feta Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 500 g carrots; 400 g chickpeas; 2 tsp ground cumin; juice 1/2 lemon; 1 tbsp clear honey; 1 small bunch mint; 2 big handfuls spinach; 100 g shelled pistachios; 200 g feta cheese

Oven-roasted chickpeas, feta cheese and carrots, warmed with cumin, a Moroccan salad. Finish with oil.

50 min · Serves 6 · Easy

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: easy

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