Nellys spinach and beetroot salad with a ginger and yoghurt dressing (Serves 2) Cals 390pp

A couple of weeks ago I bought some vacuum packed beetroot and was a little unsure what to do with it as I have never really liked it. So fancying a fresh and super healthy salad for lunch this week I came up with this!

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Well I have surprised myself with this as it is soooo enjoyable and filling. I will most definitely be doing again!

100g baby spinach
150g cooked beetroot
1 carrot, julienned or coarsely grated
1 small red pepper, sliced
150g butternut squash, cubed
.5tsp olive oil
50g dried quinoa
25g dried red lentils
1 red chilli
20g mixed chilli seeds
.5tsp chilli powder
50g fat-free natural yoghurt
.5tbsp ginger paste (7g)
.5tbsp clear honey (10g)
1 lemon, juice only
.5tsp rice wine vinegar
50g feta

1. Cook the cubed squash with the olive oil in the oven at 200C for around 30 minutes until cooked through. Remove and leave to cool.

2. Meanwhile cook the lentils and quinoa as per packet instructions. I did mine in the same pot adding the quinoa for the last 20 minutes of cooking. Rinse with cold water and drain well. Mix with half of the lemon juice, the chilli powder and chilli seeds. Season.

3. For the salad dressing mix the yoghurt, honey, ginger, vinegar and the other half of the lemon juice.

5. Split the spinach between plates and top with the quinoa mix, then beetroot, carrots, peppers and squash. Drizzle with the dressing then crumble over the feta.

Finish by drizzling over your dressing

Nutrition per portion*
Calories 390
Protein 18g
Carbohydrate 48g
Fat 13g
Fibre 8g

I may try adding some chicken to this dish in the future but for now I think its pretty perfect! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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