Beetroot, Feta, Baby Spinach and Pumpkin Seed Salad
Servings 6 people
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 200 g baby spinach leaves, washed
- 200 g feta, crumbled
- 300 g Rhodes Quality Sliced Beetroot
- 2 oranges, cut into segments
- 100 g toasted pumpkin seeds
- 100 ml olive oil
- Juice and zest of 1 orange
- 1 tsp Hinds Spices Crushed Chillies
- 1 Tbsp Hinds Spices Mixed Herbs
- Salt and pepper for seasoning
METHOD
- Toss together the spinach, feta, and Rhodes Quality Sliced Beetroot and top with orange segments and pumpkin seeds.
- In a small bowl, whisk together the olive oil, orange juice and zest, Hinds Spices Crushed Chillies and Hinds Spices Mixed Herbs. Season with salt and pepper.
- Dress the salad and serve.
