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Carrot, feta and mint salad
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- 2 garlic cloves
- 7 sprigs fresh mint leaves, torn or cut into pieces
- 40 g lemon juice
- 50 g extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp salt
- ⅛ tsp ground black pepper
- 500 g water
- 700 g Dutch carrots (approx. 3 bunches), peeled and tops trimmed
- 200 g feta cheese, crumbled, for garnishing (see Tips)
- per 1 portion
- 1076.8 kJ / 256.3 kcal
- 6.5 g
- 11.2 g
- 19.2 g
- Saturated fat
- 3 g
- 7.6 g
- 759 mg
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