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Carrot, Feta and Mint Salad
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- 2 garlic cloves
- 7 sprigs fresh mint, leaves only, torn into pieces, divided
- 1 ½ oz lemon juice
- 1 ½ oz extra virgin olive oil
- 1 ½ tsp ground cumin
- 2 tsp ground paprika
- 1 tsp salt
- ⅛ tsp ground black pepper
- 17 ½ oz water
- 24 ½ oz baby carrots (approx. 3 bunches), peeled and tops trimmed
- 2 - 3 ½ oz feta cheese, crumbled, to garnish
- per 1 portion
- 916 kJ / 219 kcal
- 5 g
- 18 g
- 16 g
- Saturated fat
- 5 g
- 6 g
- 864 mg
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