Beetroot and feta salad by
This recipe was inspired by James Duigan's Clean and Lean recipe books. No plagiarism intended, and I recommend anyone looking to eat a healthy diet to look up his work.
For this sort of dish, always use the best quality ingredients you can afford, and support small/local suppliers whenever you can!
Organic or (ideally) home grown beetroot - as much as you like!
100g good quality feta cheese
50g bulgar wheat & quinoa mix
300ml good quality chicken stock
1 little gem lettuce
Handful of chopped fresh parsley
Sea salt & ground black pepper
Extra virgin olive oil (best quality you can afford)
g good quality feta cheese
g bulgar wheat & quinoa mix
ml good quality chicken stock
little gem lettuce
Bring the stock to the boil in a saucepan and add the bulgar wheat & quinoa mix. Simmer until cooked but still has bite (5-10 minutes). Strain and allow to cool.
In a separate ban of boiling water cook the beetroot, unpeeled, until done. This can take anywhere between 20 and 45 mins depending on the beetroot. Strain, allow to cool then peel and slice into pieces. I sometimes like to marinate it in a chilli and red wine vinegar sauce overnight for that extra zing!
Slice the feta into small cubes. Set aside.
Roughly chop the lettuce, and mix with the rocket and parsley. I always take the time to remove the bitter white stems from the lettuce leaves - it takes a bit longer but well worth the effort.
Mix the leaves and grains together in a bowl, season and drizzle with the oil. Lay this mix on the plate, then top with the feta and beetroot, with a final slug of olive oil for a nice sheen.