Feta & Beetroot Salad

PREP: 15 MINS
EASY
SERVES 10

 These contrasting flavours make a great base for a side salad (add lean protein if eaten as a main meal).

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

For the dressing:

• 5 tbsp olive oil oil
• 5 tbsp honey
• 5 tbsp lemon juice
• 1 tbsp Dijon mustard

Method:

1. Scatter the spinach leaves onto a large platter.
2. Slice the beetroot into wedges and arrange on top of the spinach.
3. Scatter over the feta, mint, spring onions and chillies.
4. To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well.
5. When ready to serve, pour the dressing over the salad and toss lightly to combine.