Crunchy feta & mint salad

Perfect for a healthy lunch – add toasted almonds or walnuts for extra crunch

  • Prep:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 274
  • fat 19g
  • saturates 8g
  • carbs 16g
  • sugars 14g
  • fibre 5g
  • protein 10g
  • salt 2.07g


  • 400g carrots
  • 250g pack beetroot, peeled, cooked or raw
  • juice 1 lemon
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 heads chicory (or crunchy lettuce)
  • 200g pack feta cheese
  • bunch mint
  • handful toasted almonds or walnuts (optional)


  1. Using a coarse grater or food processor, grate the carrots and beetroot. In a large bowl, whisk together lemon juice, olive oil and garlic. Season to taste, then toss the carrot and beetroot through the dressing along with the leaves from the chicory (or a crunchy lettuce). Crumble the feta cheese, roughly tear the mint leaves and toss them through the salad. Add crunch with a handful of toasted almonds or walnuts, if you like.

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