Carrot Salad With Coriander Vinaigrette Pistachios Recipes
MINTY CARROT, PISTACHIO & FETA SALAD
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food
Provided by Cassie Best
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
Nutrition Facts : Calories 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
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- Preheat the oven to 350 degrees Fahrenheit. Place the pistachios on a small baking sheet and toast for 5 to 7 minutes, tossing frequently to prevent them from burning. Set aside and allow to cool completely; chop coarsely.
- Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat. Coarsely chop and set aside.
- In a small bowl, whisk together the garlic, lemon juice, red pepper flakes, and chopped coriander seeds. Slowly drizzle in the olive oil, whisking vigorously, until emulsified. Season with salt to taste.
- Toss the grated (or julienned) carrot with the dressing and allow the mixture to sit for at least 30 minutes. Toss with the chopped pistachios and fresh cilantro leaves before serving.
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