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Ingredients
Method
- 50g fresh green beans
- 100g cooked beetroot
- 25g baby spinach
- 40g feta, crumbled
- Extra virgin olive oil
- Simmer the green beans for 4-5 minutes in boiling salted water, then drain, and rinse under cold water until cool. Chop the beetroot into bitesize portions, then toss with the beans and spinach. Place in a bowl, top with the crumbled feta, and drizzle lightly with olive oil and a small pinch of sea salt. Sheer perfection.
10 mins
1 serving
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