Beetroot, Feta and Courgette Salad

A slightly different adaptation to the Superfood Salad, this one swaps pomegranate for beetroot and replaces the quinoa with a mix of more harty grains – my favourite are the Merchant Gourmet Glorious Grains, which have wheatberries, red rice, freekeh, black barley and quinoa.

For a light lunch, I enjoy this as is, but if I am looking for something a little more filling, I’ll add some extra protein. I recommend salmon, pan fried, finished with a touch of soy sauce in the pan before serving.

Serves 2

Ingredients:

50g fresh spinach
20g rocket
50g frozen edamame beans
1/2 a courgette – ribboned
40g feta cheese
60g cooked beetroot (roughly two small ones)
10g toasted pumpkin seeds
125g Merchant Gourmet Glorious Grains (substitute for quinoa/wild rice/freekeh/lentils etc.)
Few sprigs of fresh parsley, mint & coriander, finely chopped
1/2 lemon
Sea salt

Method:

  1. If you’re using fresh, raw beetroot, begin by peeling and dicing this and then either roast in an oven for 45 minutes or boil in a pan for 20-25 minutes, until tender
  2. If you’re using frozen edamame beans, pour some boiling water
  3. Lightly toast your pumpkin seeds, then set aside to cool
  4. To make the salad (either on two separate plates or a big one to share) begin by layering up spinach and rocket, then top with ribbons of courgette – I use a standard peeler for this
  5. Place your grain of choice on top. If using the Merchant Gourmet, I usually heat these up then set aside to cool a little, though you don’t have to heat them before serving
  6. Now add in your cooked beetroot slices, the edamame beans and crumbled feta, then top with the toasted pumpkin seeds and chopped herbs, followed by a good pinch of flakey salt
  7. Serve with a wedge of lemon each
Serve with a fillet of salmon, cooked in a little soy sauce

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