It was so good to see so many happy excited faces yesterday morning on our post christmas pudding destroyer! We hope you are sitting at your desk too with a big smile on your face wishing you were back outdoors being active.
4 medium beetroot
2 cups of cubed pumpkin
150g marinated feta cheese
1 lemon zest and juice
1 tsp mustard
1/2 cup coriander
Place all the beetroot in a saucepan and boil for an hour, or until you can insert a knife through them (make sure you keep water topped up)
Rinse under a cold tap and rub away root and skin, chop in to 1 cm cubes
Place cubed pumpkin on baking tray with seasoning and a spray of oil and bake for 30 min on 200c
Add chopped coriander, marinated feta (minus oil) and spinach to a bowl and mix
Add beetroot and pumpkin
Add lemon zest and juice and mustard, mix together and pour over salad
Add some chopped almonds or sunflower seeds over the top!