BEETROOT, CHICKPEA, FETA & WALNUT SALAD (V)

Nutritional values 2 per serving:

calories 457, protein 14.9g, fat 35.3g (saturated 11.6g), carbs 19g (sugar 11g), sodium 1358mg

INGREDIENTS

Dressing:

• 2 tbsp extra virgin olive oil
• 1 tsp cider vinegar
• 1 tsp honey

Salad:

• 3 cooked beetroot in mild vinegar
• ⅓ can chickpeas, drained
• 1 bag (110g) babyleaf salad
• 25g walnuts, halved
• 1 small red onion, halved and thinly sliced
• 100g vegetarian Feta cheese, cubed

METHOD

• Whisk together the olive oil, vinegar and honey.
• Cut the beetroot into chunks and add to a large bowl. Add the chickpeas, spinach, walnuts and onion, and toss to combine.
• Arrange the salad on plates, scatter over the feta cheese and drizzle with the dressing.

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About Paul Wallace Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food