August 25, 2016
This is a super easy, super healthy, super tasty salad that is both filling and nutritious.It can be a main meal on its own or a delightful side dish to steaks, cutlets or any other “ hero” meat or fish dish. Also perfect to bring to barbecues or when you have to” bring something” to a dinner party but don’t know what.
Serves 2 as a main or 4 as a side dish
2 Raw beetroots
500g of butternut pumpkin
200g Rocket and/or baby spinach ( the pre made bags from the supermarket are ideal)
180g Good quality fetta or goats cheese**
50g toasted pinenuts (optional) Balsamic vinegar
Method 1. Peel and chop 2 beetroots into rough 5cm squares2.Place in a medium baking dish , coat in olive oil and salt and pepper3.Bake in oven for 180 degrees for around 40 minutes, turn after 15 minutes4.In a separate dish , remove ski n and chop pumpkin, also coat in olive oil and salt and pepper .5.Bake for around 30 minutes at 180 degrees*6. Place Rocket in large salad bowl7. Add chopped fetta or goats cheese**8. Toast pinenuts in small frypan until golden brown with a dash of olive oil9.Toss in roasted vegetables and pinenuts10.Sprinkle with Balsamic vinegar.11.Toss and serve
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