Beetroot Feta Grain Salad Food

FETA & BEETROOT SALAD

Steps:

• 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.
• 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.

MINTY BEETROOT, FETA & BULGUR SALAD

Steps:

• Put the bulgur in a small pan, cover with water, bring to the boil, then cook, covered, for 5 mins or until tender. Drain well, press out any excess water and tip into a bowl.
• Stir in the orange zest and juice, garlic and vinegar, then toss through the mint, spring onions, walnuts and olives (if using). Finally, stir in the beetroot, spoon into containers and top with the feta to mix through just before eating.

BEETROOT, BEAN & FETA SALAD

Steps:

• Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you've got the time, peel the skins off the beans with your fingers - this is a fiddly job, but it's worth the effort because the skins can be quite tough.
• Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
• Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

FETA, BEETROOT & POMEGRANATE SALAD

Steps:

• Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
• Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.