Chargrilled Feta and Beetroot Salad

Ingredients

• 4 tbsp of olive oil

• 500 g of cooked beetroot

• 2 garlic cloves, finely sliced

• 1 bunch of red chillies, finely chopped

• 200 g of feta

• 1 bunch of coriander, finely chopped

• 3 limes, zested and juiced

• 30 g of pumpkin seeds

4 servings

Calories~413 kcal

Protein~13 g

Carbs~19 g

Fat~33 g

Fiber~5 g

Sugar~10 g

Total recipe

Calories~1,650 kcal

Protein~50 g

Carbs~75 g

Fat~130 g

Fiber~20 g

Sugar~40g

Method

• Step 1

  Heat your oven to 200°C/180°C fan/gas 6. Drain the beetroot and place it on a baking tray lined with baking paper. Sprinkle with salt, then bake for 40 mins until charred on the outside.

• Step 2

  Heat a frying pan on a low heat with a little olive oil. Add the garlic and chillies, then fry for a few mins until the oil has turned red and the garlic is just starting to turn golden. Tip into a bowl to cool.

• Step 3

  Once cool, add the zest and juice of the limes. Add 3 tbsp of olive oil and season with salt and pepper, then whisk to combine.

• Step 4

  Toast the pumpkin seeds in a dry frying pan until they just start to go golden and release their oils. Sprinkle with salt.

• Step 5

  Heat a griddle pan over a medium-high heat. Place a square of baking parchment on the pan then pop the whole block of feta on top. Cook for 5 mins, then place another square of parchment on top and carefully turn it over. Cook it for another 5 mins on the other side.

• Step 6

  Once the beetroot is cool enough to handle, quarter it and toss it with half the dressing and coriander.

• Step 7

  Assembly time. Carefully place the feta in the centre of a plate and surround it with beetroot and your dressing.