Serves 4-6
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For the salad:

To serve:

  1. Heat a dry pan over a medium heat and toast the walnuts for 6-8 minutes, shaking the pan often.
  2.  Slice the beetroots into wedges and place in a serving bowl. Scatter over the toasted walnuts, feta, parsley and spring onions.
  3. Pour the French dressing over the salad and toss lightly to combine.

Note: Goat’s cheese can be used as an alternative to feta cheese, if you wish.

Nutrition Facts

Per serving: 549kcals, 52.3g fat (10.4g saturated), 14.8g carbs (9.1g sugars), 11.4g protein, 4.2g fibre, 0.507g sodium

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