Beetroot, Feta and Asparagus Salad

I had a really unhealthy weekend so this week I’m on a bit of a health kick.This is a great vegetarian lunch full of colourful healthy ingredients:

Serves 2
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Ingredients:

1 pack British asparagus

1 pack cooked sweet chilli beetroot – sliced

80g feta cheese

4 handfuls salad leaves

lemon zest

dressing

salt and black pepper

What to do:

Lightly oil the spears and place them in a hot griddle pan. Cook them for 3 to 4 minutes on each side until they are lightly charred and tender. Set aside.

Divide the salad leaves between two bowls and top with the sliced beetroot.
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Cut the spears in half and add them to the salad.
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Crumble over the feta cheese.
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Top both salads with lemon zest, dressing and seasoning.
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Enjoy!
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