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


1 pack British asparagus

1 pack cooked sweet chilli beetroot – sliced

80g feta cheese

4 handfuls salad leaves

lemon zest


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.

Cut the spears in half and add them to the salad.

Crumble over the feta cheese.

Top both salads with lemon zest, dressing and seasoning.


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