Carrot, feta

& mint salad

The fresh mint balances out the generous portion of garlic in this attractive-looking salad.

About this Recipe

By: Amanda

Small, sweet and little bit fancier than your avaerage carrot, Dutch carrots make a great side dish when entertaining friends or family.


4 servings


Step by Step Instructions

  • 8 large sprigs of fresh mint leaves
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 garlic cloves, crushed
  • Juice of ½ lemon
  • 50g extra virgin olive oil
  • 1 tsp Himalayan salt
  • Freshly ground black pepper, to taste
  • 700g Dutch carrots (mini carrots with green top intact)
  • 50-100g feta cheese
Step 1

Remove the leaves from 4 of the sprigs of mint and chop very finely. Add to a bowl or small jug, along with the paprika, cumin, crushed garlic, lemon juice, olive oil, salt and pepper. Stir well and set aside.

Step 2

Scrub or peel the carrots and trim the tops a little, but it can look pretty to leave some of the green tops attached. Gently steam the carrots for around 4 minutes, until just tender, with a little bite. As soon as they are cooked, put them in a colander under cold running water, to cool completely. Set aside to dry.

Step 3

Transfer the carrots to a serving dish and pour over the dressing. Serve the carrots garnished with crumbled feta and the remaining mint leaves, torn roughly.


Carrots get their bright orange colour from beta carotene, which is also found in squash, sweet potato and apricots (as well as spinach and kale) and which the body converts into vitamin A.

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