Crunchy feta & mint salad
Perfect for a healthy lunch - add toasted almonds or walnuts for extra crunch
- Prep: 15 mins
- Serves 4
- Easy
Ingredients
- 400g carrots
- 250g pack beetroot, peeled, cooked or raw
- juice 1 lemon
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 2 heads chicory (or crunchy lettuce)
- 200g pack feta cheese
- bunch mint
- handful toasted almonds or walnuts (optional)
Method
-
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.
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