Feta & beetroot salad
Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing
Ingredients
- 200g bag baby spinach leaves
- 500g cooked beetroot
- 2 x 200g packs feta cheese, crumbled
- bunch mint leaves, roughly chopped
- bunch spring onions, finely sliced
- 2 long red chillies, halved, deseeded and finely sliced
- 5 tbsp rapeseed oil
- 5 tbsp honey
- 5 tbsp lemon juice
- 1 tbsp Dijon mustard
Method
-
Scatter the spinach leaves onto a
large platter. Slice the beetroot into
wedges and arrange on top of the
spinach. Scatter over the feta, mint,
spring onions and chillies.
-
To make the dressing, put the oil,
honey, lemon juice and mustard in a
glass jar with a lid. Season and shake
well. When ready to serve, pour the
dressing over the salad and toss
lightly to combine.
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