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Nourishing Rainbow Salad With Feta & Lime

Nourishing Rainbow Salad With Feta & Lime

Rating
4.5rating out of 5

(1939 reviews from our customers)

Prep Time

35 min

Cuisine

British

Vibrantly coloured roasted carrot and beetroot, tangy feta and fibre-rich bulgur, topped with pumpkin seeds and a zippy citrus dressing: our rainbow salad is packed with wholesome goodness and lots of punchy flavour. A deliciously satisfying meal that’s sure to brighten your day!

Prep Time

35 min

Cuisine

British

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Pumpkin Seeds
30g pumpkin seeds
Lime
1 lime
cooked-beetrot-4
250g cooked beetroot
fresh-ginger
15g fresh root ginger
cumin-seeds
1 tsp cumin seeds
fresh-coriander
5g coriander
honey-pot
25g honey
Carrot
2 carrots
bulgur-wheat
130g bulgur wheat †
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of pumpkin seeds (30g)
  • 1 lime
  • 250g cooked beetroot
  • 15g fresh root ginger
  • 1 tsp cumin seeds
  • 5g coriander
  • 1 honey pot (25g)
  • 1 carrot
  • 130g bulgur wheat<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 658 kJ
158 kcal
2486 kJ
596 kcal
Fat
of which saturates
5.5 g
2.4 g
20.7 g
9.2 g
Carbohydrate
of which sugars
21.7 g
7.2 g
81.9 g
27.1 g
Fibre 4.3 g 16.3 g
Protein 6.5 g 24.7 g
Salt 0.44 g 1.68 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of pumpkin seeds (30g)
pumpkin seeds
1 lime
lime
250g cooked beetroot
cooked beetroot
15g fresh root ginger
ginger
1 tsp cumin seeds
cumin seeds
5g coriander
coriander(100%)
1 honey pot (25g)
blossom honey
1 carrot
carrot
130g bulgur wheat
bulgur (wheat gluten)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Rainbow Salad With Feta & Lime

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

2 Rainbow Salad With Feta & Lime

Top, tail and peel the carrots, quarter them lengthways and cut into batons

Cut each beetroot into 8 wedges

Place the carrot batons and beetroot wedges on a baking tray

3 Rainbow Salad With Feta & Lime

Crumble the feta over the beetroot and carrots and sprinkle the cumin seeds over, then drizzle with the honey and 2-3 tbsp olive oil and season lightly with salt and pepper

Put the tray in the oven for 15 min or until the carrots are slightly tender with some crunch

4 Nourishing Rainbow Salad With Feta & Lime

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite

Once done, drain and return to the pot

5 Rainbow Salad With Feta & Lime

Meanwhile, heat a pan over a medium-high heat

Once hot, add the pumpkin seeds and toast for 3 min or until slightly darkened and starting to pop

Set the toasted pumpkin seeds aside until serving

6 Rainbow Salad With Feta & Lime

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger 

Chop the coriander finely, including the stalks

7 Rainbow Salad With Feta & Lime

Combine the chopped coriander, chopped ginger, juice of 1/2 [1] lime and 2 tbsp [4 tbsp] olive oil

Season generously with salt and pepper and mix well – this is your dressing

Slice the remaining 1/2 [1] lime into 2 [4] wedges for garnish 

8

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Serve the roasted beetroot, carrot and feta over the bulgur wheat

Drizzle with the dressing and garnish with your toasted pumpkin seeds and lime wedges

Enjoy!

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