Crunchy feta & mint salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 400g carrot
- 250g pack beetrootpeeled, cooked or raw
- juice 1 lemon
- 3 tbsp olive oil
- 1 garlic clovecrushed
- 2 heads chicory(or crunchy lettuce)
- 200g pack feta cheese
- bunch mint
- handful toasted almondsor walnuts (optional)
Nutrition: per serving
- kcal274
- fat19g
- saturates8g
- carbs16g
- sugars14g
- fibre5g
- protein10g
- salt2.07g
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.
