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Feta and root multicoloured salad

by Charlotte Watts

This salad can be kept in the fridge as a side salad or convenient snack and it makes a really handy lunch food.

Serves 2

1 large carrot
1 large courgette
1 uncooked whole beetroot
50 g feta cheese
4 large spring onions
1 tbsp olive oil
1 tsp fennel seeds
50 g pine nuts
Juice of half a lemon


  1. Grate the carrot, courgette and beetroot into a large bowl.
  2. Finely cube the feta cheese and add to the bowl.
  3. Finely chop the spring onions and add to the bowl.
  4. Add in the olive oil, fennel seeds, pine nuts and lemon juice.
  5. With a large spoon, continually scoop up the ingredients in the bowl until they are thoroughly mixed.

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