Crunchy feta & mint salad

• carrot↗400g g
• pack beetroot↗250g g

  peeled, cooked or raw

• 1 lemon↗juice juice
• olive oil↗3 tbsp tbsp
• garlic clove↗1 1

  crushed

• heads chicory↗2 2

  (or crunchy lettuce)

• pack feta cheese↗200g g
• mint↗bunch bunch
• toasted almonds↗handful handful

  or walnuts (optional)

Step-by-step instructions

1. 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.