Make a fresh


start with light yet

tasty sal­ads

serves 2)

Prep time: 1 hour 15 mins In­gre­di­ents 80g beet­root 80g rocket leaves 60g feta cheese 1 tbsp sun­flower seeds 25g wal­nut halves, toasted 1 tsp roughly chopped mint

thyme sprigs, to gar­nish For vinai­grette: 4 tbsp olive oil 2 tsp lemon juice 2 tsp cider vine­gar

salt and pep­per Method: 1. Pre­heat oven to 120°C. Wrap beet­root in foil and bake for 15 min­utes. Set aside for an hour, still in foil. 2. Re­move beet­root from foil, peel and chop into large chunks. Place in large bowl and toss with re­main­ing salad in­gre­di­ents. 3. To make vinai­grette, whisk to­gether all in­gre­di­ents un­til they emul­sify. Driz­zle some vinai­grette over salad and serve re­main­der on side. Gar­nish with thyme and serve im­me­di­ately.

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