After a weekend of buttery hot cross buns, large rich meals and about a ton of chocolate eaten in a variety of different ways it was time to make and eat something that wasn’t going to clog my arteries. This salad is really light and fresh, just the thing to blow the carby, fatty cobwebs away after a weekend of heavy eating. This is the perfect light lunch,, the sweet beetroot goes really well with the zesty oranges and the salty feta.

Orange Beetroot and Feta Salad

Prep time: 15 minutes

Serves: 2

Ingredients:

1 orange – 1 tbsp orange juice, set aside

2 large handfuls of mixed baby leaves

2 cooked beetroot – sliced

½ avocado – de-stoned, skinned and sliced

50g feta cheese

1 tsp red wine vinegar

1 tsp olive oil

Sea salt and freshly ground black pepper

With a sharp knife remove the peel and white pith from the orange, then chop into segments. squeeze any remaining juice that comes off the orange in a small pot as you will need 1 tbsp of it for the dressing.

In a small bowl mix the orange juice, red wine vinegar and olive oil. Season and whisk together then set aside whilst you make the salad.

In a large bowl place the leaves, sliced beetroot, orange and avocado. Crumble over the feta cheese and spoon over the dressing and serve.