Contrasting flavours make a great base for a side salad – team with herbs, spices and a honey mustard dressing
Prep:15 mins
Serves 10
200g bag baby spinach leaves500g cooked beetroot2 x 200g packs feta cheese, crumbledbunch mint leaves, roughly choppedbunch spring onions, finely sliced2 long red chillies, halved, deseeded and finely sliced
STEP 1Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.STEP 2To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
