A light lunch in the season of big dinners


Steamed Chantenay and little gem salad with feta dressing

A simple, fresh-tasting salad to serve as part of a summery buffet

Serves: 2

Preparation time:  15 minutes

You’ll need:

250g Chantenay carrots
50g feta
2tbsp plain yoghurt
Zest of half a lemon and a squeeze of juice
1 little gem, leaves separated
Salt & pepper
2 tbsp toasted mixed seeds

What to do:

Wash and gently steam the Chantenay carrots until tender.
Mash the feta cheese with the yoghurt, lemon zest and juice and seasoning.
Arrange the little gem leaves and Chantenay carrots on a serving plate.
Drizzle over the dressing and top with the seeds

For more super Chantenay recipes check out www.chantenay.co.uk


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