Wednesday 17 December 2014

Warm Beetroot & Feta Salad

This is the ideal meal for a light lunch or evening tea. Even though it's a salad, the roasted vegetables and creamy feta make it filling, hearty and warming... not to mention really healthy!

You can have it on its own or try it with a grilled salmon fillet or chicken breast.

You'll need;

2x handfuls spinach
2 beetroots
1 pepper
1x handful plum tomatoes
30g feta
2x gloves garlic
2 closed cup mushrooms
1 tbspn turmeric

Place your beetroot, pepper, tomatoes and garlic into a baking tray, and drizzle in a little olive oil. Sprinkle with turmeric (or a spice of your choice), and roast in the oven for 20 minutes on 180 degrees.

In the mean time, wash your spinach and mushrooms. Lay the spinach out on your plate and top with raw mushrooms. When your veggies are done, take them out of the oven and crumble half of your feta on top so that it starts to melt a little. Pop back in the oven for about three minutes until the feta is a bit goey.

Place your vegetables and feta on top of your spinach, finally finishing off by crumbling the remaining feta on top, and some black pepper to season.

If you're running low on feta, crumble some walnut halves on top instead.



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