Carrot Pistachio and Feta Salad


Carrot Pistachio and Feta Salad

Yield: Serves 4


¾ cup shelled pistachio nuts

½ teaspoon coriander seeds

½ teaspoon cumin seeds

Zest and juice of ½ lemon

3 tablespoons olive oil

1 teaspoon clear honey

1 small clove garlic, crushed

Pinch chili flakes

2 carrots, peeled and grated

⅓ cup golden raisins

Handful of fresh coriander or mint, roughly chopped

½ cup feta cheese, crumbled


Preheat the oven to 400°F. Place the pistachios on a baking tray and toast for 5 minutes stirring frequently to prevent them from burning. Set aside and allow to cool completely; chop roughly.

Place the coriander seeds in small frying pan and cook over a medium heat for 1 minute, stirring constantly to prevent them from burning. Lightly crush the seeds, and then transfer to a small bowl; whisk in the lemon zest and juice, olive oil, honey, garlic and chili.

Mix the carrot, raisins, pistachios and herbs in a serving bowl; mix in the dressing, top with the crumbled feta and serve.

Preparation Time: 10 minutes

Nutritional Information per Serving:

345 calories, 10 g protein, 25 g fat, 6 g saturated fat, 16 g carbohydrates, 3 g fiber, 16 g sugar, 0.9 g sodium.