roasted beetroot, chickpea and spinach salad with dukkah yoghurt dressing

roasted beetroot, chickpea and spinach salad with dukkah yoghurt dressing

roasted-beetroot-chickpea-and-spinach-salad-with-dukkah-yoghurt-dressing

Turn to this roasted beetroot, chickpea and spinach salad with dukkah yoghurt dressing when your body asks for something wholesome.

  • 1 hr
  • 4
  • Intermediate

INGREDIENTS

  • 4 whole beetroots
  • 400g tin chickpeas, rinsed and drained
  • 150g baby spinach
  • 50g feta, crumbled
  • olive or avocado oil, for tossing

FOR THE DRESSING

  • 60ml plain yoghurt
  • 1 garlic clove, crushed
  • 15ml dukkah
  • juice of 1 lemon, to taste

METHOD

  1. Preheat oven to 200°C. Wrap each beetroot in foil and roast for 30-45 minutes, or until a skewer can easily be inserted into the flesh. Cool. Peel skin and cut into small wedges.
  2. Toss beetroot together with the chickpeas, spinach, feta and a splash of oil. Season. Scatter salad onto a large serving platter or individual plates.
  3. For the dressing, combine all the ingredients and season. Drizzle over the salad and serve immediately.

Magazine issue date: January, 2018


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