Ingredients
- 5 large handfuls baby spinach
- Small handful each of mint & parsley, finely chopped
- 1 can baby beetroot, drained and chopped into chunks
- 3 handfuls of shelled edamame beans
- 100g feta cheese
- 2 handfuls of almonds or walnuts, chopped
Dressing
- 2½ Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp runny honey
- Black pepper
What to do
1. Bring a small pot of water to the boil and add the shelled edamame beans. They are ready when they float to the top and are bright green (about 3 minutes). Once cooked, drain and allow to cool
2. Arrange the baby spinach on a large plate of platter
3. Sprinkle over the chopped mint & parley
4. Add the chopped beetroot and edamame beans
5. Crumble over feta cheese and sprinkle with almonds/ walnuts
6. Mix all the dressing ingredients in a small bowl or jar & serve on the side