FETA, BEETROOT & MINT SALAD

Simple and satisfying. Great as a side dish. You could add walnuts or a tin of chickpeas to add some extra protein, it then becomes a great dish on its own.

Ingredients serves 5

100g bag baby spinach leaves

250g cooked beetroot

1 x 200g packs feta cheese crumbled

1/2 bunch mint leaves, roughly chopped

1/2 bunch bunch spring onions finely sliced

1 long red chillies halved, deseeded and finely sliced

For the dressing

3 tbsp rapeseed oil

3 tbsp honey

3 tbsp lemon juice

1/2 tbsp dijon mustard

How to

Scatter the spinach leaves onto a large bowl. 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.