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