INGREDIENTS |
- 25g baby Rocca
- 30g purslane
- 20g red bell pepper
- 20g green bell pepper
- 120g beetroot
- 30g feta cheese
- 5g walnuts
- 5g raisins
- 5g almonds
- 10g lemon juice
- 10g olive oil
- 1g salt
PREPARATION |
1. Boil the beetroot and dice them.
2. Grill the bell peppers.
3. Mix all the ingredients together except the feta.
4. Crumble the feta on top of the salad mix.
5. Prepare the sauce by mixing all the sauce ingredients.
6. Mix the sauce and the salad. Serve.
SEE ALSO |
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