Baby spinach salad with roasted carrots, feta & pistachios
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A super delicious baby spinach salad with roasted carrots, feta cheese, chickpeas and pistachios, accompanied by a dreamy honey and lemon juice vinaigrette.
Ingredients
Prep Time: 15 min
Total Time: 45 min
2 tablespoons olive oil, plus extra for drizzling/spraying (I recommend spraying)
500 g = 18 oz carrots, cut in half, then into pieces
400 g = 14 oz canned chickpeas, drained and rinsed
2 teaspoons cumin (seeds or powder; I used seeds)
lemon juice from ½ a lemon
1 tablespoon honey
Handful chopped chives
1/2 handful chopped dill
Three handfuls baby spinach
100 g = 4 oz pistachios, lightly chopped
200 g = 7 oz feta cheese, crumbled
Preparation
