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Minty Carrot, Pistachio & Feta Salad
Ingredients
  • 2 tbsp olive oil, plus a little extra for drizzling
  • 500g carrot, halved and cut into chunks
  • 400g can chickpea, drained and rinsed
  • 2 tsp ground cumin
  • juice ½ lemon
  • 1 tbsp clear honey
  • small bunch mint, chopped
  • 2 big handfuls spinach
  • 100g bag shelled pistachio, roughly chopped
  • 200g pack feta cheese, crumbled
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