A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese – great with Moroccan food
Prep:20 mins
Serves 6
2 tbsp olive oil, plus a little extra for drizzling500g carrot, halved and cut into chunks400g can chickpea, drained and rinsed2 tsp ground cuminjuice ½ lemon1 tbsp clear honeysmall bunch mint, chopped2 big handfuls spinach100g bag shelled pistachio, roughly chopped200g pack feta cheese, crumbled
STEP 1Heat 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.STEP 2Mix 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.STEP 3Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
