Carrot pistachio and feta salad

Carrot pistachio and feta salad


  1. Preheat the oven to 200C/400F/Gas Mark 6. Place the pistachios on a baking tray and toast for 5 minutes stirring frequently to prevent them from burning.
  2. Set aside and allow to cool completely then roughly chop.
  3. Place the seeds in small frying pan and cook over a medium heat for 1 min, stirring constantly to prevent them from burning.
  4. Lightly crush the seeds then transfer to a small bowl and whisk in the lemon zest and juice, olive oil, honey, garlic and chilli.
  5. Mix the carrot, raisins, pistachio nuts and herbs in a serving bowl, mix in the dressing and crumble over the feta cheese and serve.

Recipe from

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This refreshing salad, makes a delicious side dish or tasy lunch


100g (4oz) shelled pistachio nuts
½ tsp coriander seeds
½ tsp cumin seeds
Zest and juice of ½ lemon
3 tbsp olive oil
1 tsp clear honey
1 small clove garlic, crushed
Pinch chilli flakes
2 carrots, peeled and grated
50g (2oz) golden raisins
Handful of fresh coriander or mint, roughly chopped
100g (4oz) feta cheese


Time: 10 mins
Serves: 4
Nutrition: 345 cals, Fat 25g (sat fat 6g)