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beetroot, feta & rocket salad

ingredients

9

count

nutrition

398

calories

total time

10

mins

serves

6

servings

method ingredients
ingredients
  1. 50g of cooked beetroot­, cubed
  2. ½ block feta cheese, 100g approx 
  3. 1 bag of mixed leaves or rocket 
  4. 50g pumpkin seeds, toasted on dry pan 
  5. 25g flaked almonds, toasted on dry pan 
  6. 50g Glenisk organic low fat natural yogurt
  7. 1 small clove garlic crushed 
  8. 1 pinch of dried chilli flakes 
  9. wedge of lemon
method
  • Add the beetroot, potato, onion and stock to a large saucepan.
  • Bring to the boil and then simmer for 25-30 minutes or until vegetables are tender.
  • Allow soup to cool, then blitz in a blender or food processor to desired consistency.
  • Stir in yogurt and serve.
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