Beetroot and feta salad recipe

If you’re looking for a lunch that packs a hearty protein punch, quinoa is perfect. This beetroot and feta salad recipe is a flavoursome bite to jazz up a dull lunchtime, and it’s super-quick to make.

Serves 2

50g green beans, trimmed

1 large orange, segmented

1 pouch of Tilda Brown Basmati and Quinoa

2 large handfuls baby spinach leaves

1 cooked beetroot (not in vinegar), cut into slim wedges

60g feta, diced

50g pecan nuts, roughly chopped (optional)

1 tablespoon white wine vinegar

Drizzle of honey

1 tablespoon olive oil

1. Cook the beans in boiling water for 2 minutes, drain and run under cold water to cool. Peel and segment the oranges, catching any juice over a bowl.
2. Place the rice (no need to heat the rice) and spinach leaves in a large salad bowl and add the beans, oranges, beetroot, feta and nuts, season with salt and pepper and toss together.
3. Add the vinegar, honey and oil to the orange juice and whisk together and pour over the salad.