Carrot, Pistachio and Feta Salad

Serves: 4

Incorporating nuts and seeds into your salad brings a much-welcomed, nutritious crunch

100g shelled pistachio nuts

1/2 tsp coriander seeds

1/2 tsp cumin seeds

zest and juice of 1/2 lemon

3 tbsp olive oil

1 tsp clear honey

1 small clove garlic, crushed

pinch of chili flakes

2 carrots, peeled and grated

50g golden raisins

handful of fresh coriander or mint, roughly chopped

100g vegetarian feta cheese

Preheat the oven to 200C/400F/Gas 6. 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, then chop roughly.
Place the 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, then transfer to a small bowl and 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 and crumble over the feta cheese and serve.

Print Recipe www.americanpistachios.co.uk