Middle Eastern carrot & feta salad
By Sarah Cook
A simple side salad packed with sunshine flavours, from cumin, cinnamon and coriander, to lemons, sultanas and cheese
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Prep:15 mins
Cook:10 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 167
-
fat 8g
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saturates 5g
-
carbs 19g
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sugars 18g
-
fibre 6g
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protein 7g
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salt 1.7g
Ingredients
- 1kg bag carrots, peeled, halved lengthways and cut into chunks
- 2 tsp cumin seeds
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- 2 tbsp runny honey
- juice 2 lemons
- 50g sultanas or raisins
- 200g pack feta cheese
- ½ small pack coriander or flat-leaf parsley, roughly chopped
Method
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.
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.
To serve, crumble over the feta and scatter with the herbs. Gently toss together.
