Carrot salad with feta
Ingredients
for 4 people
| 1 tsp | mustard |
| 4 tbsp | white balsamic vinegar |
| 3 tbsp | olive oil |
| 1 tin | anchovy fillet (approx. 25 g), drained |
| 1 cm | ginger, cut into pieces |
| ¼ tsp | salt |
| a little | pepper |
| 800 g | carrots, strips cut off using a peeler |
| 200 g | feta, crumbled |
| 40 g | light sultanas |
| 40 g | shelled almonds, coarsely chopped |
How it's done
Dressing
Place the mustard in a measuring cup along with all the other ingredients up to and including the ginger, blend until smooth, season.
Salad
Serve the carrots on a platter, drizzle with the dressing. The feta, sultanas and almonds arrange on top.
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