• 4 large beetroot (steamed vacuum packed is fine)
  • 220 g feta cheese (cubed)
  • 1 handful coriander leaves
  • 40 g flaked almonds (toasted)
  • 1 bag mixed salad leaves (rocket, watercress and spinach)

For the Dressing

  • 1 lemon (juice of)
  • extra virgin olive oil


For the Salad

  1. Chop the beetroot up into 2cm cubes

  2. Mix the salad leaves with the dressing and place in a large serving bowl.

  3. Place the cubed feta and beetroot on top of the leaves, and scatter the toasted flaked almonds on top

  4. Sprinkle the coriander leaves on top. You could sub coriander for mint if you have a coriander aversion.

For the Dressing

  1. Mix the juice from the lemon and around 4 tablespoons of olive oil together, some salt and pepper and set aside for drizzling over the salad.