Make a fresh
start with light yet
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.