Warm carrot salad with toasted cumin dressing
A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish
Feta & beetroot salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 10
Skip to ingredients
- 200g bag baby spinachleaves
- 500g cooked beetroot
- 2 x 200g packs feta cheesecrumbled
- bunch mintleaves, roughly chopped
- bunch spring onionsfinely sliced
- 2 long red chillieshalved, deseeded and finely sliced
For the dressing
- 5 tbsp rapeseed oil
- 5 tbsp honey
- 5 tbsp lemon juice
- 1 tbsp Dijon mustard
Nutrition: per serving
- kcal219
- fat14g
- saturates6g
- carbs15g
- sugars14g
- fibre2g
- protein9g
- salt1.9g
Method
step 1
Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
step 2
To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
