Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons fresh mint
- 1 medium red onion
- 1tablespoons fresh parsley
- 1teaspoons honey
- 2tablespoons balsamic vinegar
- 1 pinch pepper (to taste)
- 2tablespoons feta cheese, crumbled (optional)
- 3tablespoons olive oil
- 400grams can chickpeas, drained
- 1/4 cup sultanas (alternatively use currants or cranberries)
- 500grams whole beetroot
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1560kJ / 372Cal
1560 Kilojoules or 372 Calories
18% of daily energy intake*
Protein
12.8grams
Fat
17.2grams
Carbs
39.2grams
Sugars
22.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Remove beetroot from the pack and drain. Cut into approximately 2cm pieces.
Step 2 of 9
Cut onion in half and finely slice.
Step 3 of 9
Finely chop mint and parsley.
Step 4 of 9
Combine beetroot, onion, sultanas, chickpeas (drained and rinsed) and toss all gently together.
Step 5 of 9
Dressing: Place olive oil, balsamic vinegar & honey in a shaker and mix until emulsified.
Step 6 of 9
Pour dressing over the mixed salad, add mint and parsley, gently toss together.
Step 7 of 9
Finish with generous grind of black pepper and salt to taste.
Step 8 of 9
Top with feta, if desired.
Step 9 of 9
Enjoy!
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