Beetroot, green bean and chickpea salad
for 4 people
A good, ready-made salad that is still in reasonable condition in the morning is perfect. Anything with grated beetroot is a hit in our home. Add grated carrot, nuts and seeds, beans straight from the vine if you can and a creamy, rather than runny dressing so it doesn't have to travel in a separate container.
Dressing
| 100 g | Feta |
| ½ | Lemons, zest and juice |
| 1 tsp | Honey |
| ½ tsp | Cumin |
| 1 clove | Garlic |
| 2 Tbsp | Oil |
| 1 Tbsp | Water |
Salad
| 3 cups | Beetroot, raw and grated (Main) |
| 1 ½ cups | Chickpeas, cooked (Main) |
| 200 g | Green beans, cooked (Main) |
| 1 cup | Chopped fresh herbs, e.g chervil, parsley, chives, and extra to garnish |
| 2 Tbsp | Sunflower seeds, toasted |
Directions
- Place the feta, lemon, honey, cumin, garlic, oil and water into a blender and whizz to combine. Set aside.
- Into a large bowl, place the beetroot, chickpeas, beans, herbs and sunflower seeds. Add the dressing and combine. Season with salt and pepper and sprinkle with herbs.