Photo: Anna Pelzer
Roast carrot & bean salad with feta
8 ingredients
10 min + 30 min
Serves 4
openrecipes
Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers
Estimated Nutrition (whole recipe, rough)
446
Calories
10g
Protein
35g
Fat
26g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Cannellini Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg Chantenay or baby carrots
- few lemon thyme sprigs (optional)
- 2 tbsp olive oil
- 175g green beans , topped and halved
- 400g can butter or cannellini beans , drained and rinsed
- 1 small red onion , halved and finely sliced
- 200g pack feta cheese , crumbled
- small bunch mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes