Beetroot, apple & feta salad

The sun shone today, so I made a lovely salad for lunch and sat on the terrace soaking in some rays and enjoying a well- earned screen break. Here’s how to make it…

In a large bowl, shred a few handfuls of baby spinach. Add one diced beetroot, one diced eating apple (I used one of my tasty russets) and a quarter of a sweet pepper finely sliced. Scatter a few tablespoons of chopped hazelnut (plus pumpkin and sunflower seeds for extra protein if you like them), then add a few generous lugs of oil olive a little vinegar (I used Willys’s organic apple cider vinegar, but red wine or white vinegar would be fine). Toss the salad and then crumble over half a packet of Feta. At this point I usually would add another generous lug of olive oil and some sea salt, but that’s personal preference.
Enjoy 😎 !