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Minty Carrot, Pistachio and Feta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31896.9521
Energy (kCal)628013.7433
Carbohydrates (g)86215.917
Total fats (g)19385.1731
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender. | 2. Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving. | 3. Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    carrot 500 halved cut 26240.0 6131.2 595.2 153.6
    chickpea 400 drained rinsed 453373.3133 75502.2489 24551.7241 7244.3778
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    lemon - - - -
    clear honey 1 tablespoon - - - -
    mint 1 chopped - - - -
    spinach 2 66.0 11.7 6.6 0.9
    pistachio 100 shelled chopped 68880.0 3341.91 2479.68 5574.36
    feta cheese 200 crumbled 79200.0 1227.0 4263.0 6384.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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