A simple, fresh-tasting salad to serve as part of a summery buffet
Preparation time: 5 minutes
Cooking time: 10 minutes
- 250g Chantenay carrots
- 50g feta
- 2tbsp plain yoghurt
- Zest of half a lemon and a squeeze of juice
- 1 little gem, leaves separated
- Salt & pepper
- 2 tbsp toasted mixed seeds
What to do:
Wash and gently steam the Chantenay carrots until tender.
Mash the feta cheese with the yoghurt, lemon zest and juice and seasoning.
Arrange the little gem leaves and Chantenay carrots on a serving plate.
Drizzle over the dressing and top with the seeds