As the weather’s warming up here in Melbourne, Australia I’m craving salad again. This is one of my top 5 salad recipes. It's really nourishing, filling and has a beautiful balance of flavours. Peppery rocket, creamy macadamias, earthy, sweet beetroot and tangy marinated feta cheese. It’s super quick and easy to make and it leaves me feeling full for ages!
Prep time 15 mins
3/4 cup macadamia nuts
75g marinated feta (you can find a vegan one at health food shops)
60ml cold pressed virgin olive oil
Empty the rocket into a salad bowl.
Cut the beetroot into bite sized pieces and arrange on top of the rocket.
Pour the macadamia nuts over the top of your beetroot.
Break up the feta over your salad.
Pour the olive oil over the top evenly.
Crack pepper on top according to taste.
Note: you can use fresh beetroot roasted in the oven for 30-40 mins on 180 degrees celsius but this will add to the prep time. If I’m in a hurry I use pre-packaged baby beetroot from the supermarket.