Carrot Pistachio and Feta Salad
Yield
Ingredients
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
Instructions
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.
American Pistachio Growers
