Wednesday, 9 September 2015

RECIPE | Roasted Pumpkin & Beetroot Salad!


Such a simple salad perfect for the spring season with all its gorgeous colours. Here it goes:

Ingredients:

• Pumpkin (peeled & roasted) 
• beetroot (cubed)
• kalamata olives (halved)
• feta cheese (crumbed)
• sundried tomatoes (slices)
• rocket leaves 
• halved almond (toasted)

DRESSING:
• 1tbsp balsalmic vinegar
• half a lemon
• 1tbsp olive oil

METHOD: 

Lay the rocket out and place all the veggies on top. Put the feta delicately over the veggies and top with toasted almonds. Drizzle with the dressing and viola! DONE. 

Don't mix the salad! It's best served as is and also try to serve the almond warm over the top. 

Enjoy!

Instagram: @sara_why 

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