Middle Eastern carrot & feta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 1kg bag carrotpeeled, 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 sultanaor raisins
- 200g pack feta cheese
- ½ small pack corianderor flat-leaf parsley, roughly chopped
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.
