Moroccan beetroot and herb salad

If you’re looking for inspiration for National Vegetarian Week (16 – 22 May), try this Moroccan beetroot and herb salad — courtesy of lovebeetroot.co.uk

This makes a veggie-friendly, nutrient-packed light lunch. And the natural yoghurt dressing adds an indulgent, creamy touch!

Ingredients (serves 4)

750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges

250g baby spinach leaves, washed and well drained

Large bunch fresh mint, roughly chopped

Large bunch coriander, roughly chopped

For the dressing:

250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)

2tsp cumin seeds, roughly ground

1 clove garlic, crushed

Sea salt and freshly ground black pepper

Method

In a large serving bowl, toss together the beetroot, spinach, mint and coriander, reserving a few of the herbs to garnish the salad.

Make the dressing in a small bowl by mixing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.

Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

Recipe courtesy of lovebeetroot.co.uk