Beetroot, Feta and chickpea salad

26 January 2015 - 09:42 By Sunday Times FOOD WEEKLY
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Hearty and healthy summer salad.

INGREDIENTS

1 bunch beetroot

1 x 400g can chickpeas, rinsed and drained

3 discs feta cheese, cubed

Handful sesame seeds, toasted

Handful micro beetroot leaves

Dressing

60ml ( cup) olive oil

45ml (3 tbsp) wine vinegar

15ml (1 tbsp) runny honey

5ml (1 tsp) wholegrain mustard

10ml (2 tsp) water

1 clove garlic, crushed

Salt and pepper

METHOD

Cook the beetroot in plenty of boiling water until tender. Drain and rub off the skins. Cut into blocks and pour boiling water over them, then drain (this stops the colour running).

In a bowl, combine the beetroot, chickpeas, feta and sesame seeds. Combine all the dressing ingredients and mix well. Pour the dressing over the salad while the beetroot is warm. Cool, top with the micro leaves and serve. Serves 4-6

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