Feta & beetroot salad

• baby spinach↗200g bag g

  leaves

• beetroot↗500g cooked g

  cooked

• feta cheese↗2 x 200g packs g

  crumbled

• mint↗bunch

  leaves, roughly chopped

• spring onions↗bunch

  finely sliced

• red chillies↗2 long

  halved, deseeded and finely sliced

• rapeseed oil↗5 tbsp tbsp
• honey↗5 tbsp tbsp
• lemon juice↗5 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.

2. 2

   To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.