Beetroot, feta and mint salad
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This salad is the perfect flavour combination for a light lunch, however, if you’d like to add extra protein, toss through some salmon, tuna, chickpeas or pine nuts.
Ingredients
Rocket
4 cup(s), baby leaves, (120g)
Beetroot, cooked without added fat
500 g, fresh, drained, cut into wedges
Fresh mint
¼ cup(s), leaves, coarsely chopped
Reduced fat feta cheese
80 g, crumbled
Olive oil
1 tbs
Red wine vinegar
2 tsp
Honey
1 tsp
Ground cumin
¼ tsp
Instructions
1
To make dressing, whisk all ingredients in a medium bowl. Season with salt and pepper.
2
Toss rocket with 1 tablespoon dressing in a large bowl. Add beetroot to remaining dressing and toss to coat.
3
To serve, arrange rocket on a platter and top with dressed beetroot, mint and feta.
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