It is with great difficulty that I cut rice out of my daily diet. I love rice and curry, so this lifestyle change is a great challenge. However I have taken the initiative to curb my rice intake due to health factors rather than reasons like weight loss. But because I have actually cut out my rice and curry, my consumption of vegetables has greatly demised as well. And that is not good. 

To remedy the situation as an alternative I have resorted to salads. I have never been much of a salad girl and I love my carbs, but this was a necessary measure. There are benefits of having a salad, besides its nutritional ones. Its costs less to make, and it is an effortless make. 

This carrot and spinach salad is such a simple dish. It takes almost nothing of your time to make and to my extreme surprise tastes delicious as well. 

Try it! Your tummy will thank you. 

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Ingredients 

1 carrot 
50g of spinach 
1 tsp of olive oil 
2 tsp of lime juice 
2 tbs of feta cheese 
Salt 
Pepper 

Directions 

Wash and chop the spinach leaves. 

Wash, peel and cut the carrots in to bite size pieces. 

Place both the chopped carrots and spinach in a bowl. 

Combine the oil and the lime juice in a tiny bowl. Add salt and pepper according to personal taste. 

Pour the dressing on top of the spinach and carrot, and toss. 

Scatter the feta cheese on top of the salad. 

Serve immediately or refrigerate for later. 

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Disasters, Warnings and Tips 

Feta seals the deal on the taste factor of this salad. 

If you are super hungry, substitute feta with about 5 chopped dates. 

I am on the hunt for Nigella’s Christmas book. 

Salad with local feta cheese is best eaten immediately. Do not keep it for the next day. 

It’s an ideal weekday lunch. 

Um, so I ate with both feta and date. Not the best of combinations. But I was super full after. 

 

Text and photographs by Shazzana Hamid