• Small bag of baby spinach leaves
  • 1 cup diced beetroot
  • 1 cup diced pumpkin
  • Punnet cherry tomatoes
  • Feta to taste
  • 2 tablespoons sliced almonds
  • Coriander to taste
  • Sprinkle of olive oil


Pre-heat oven to 200c.

Place chopped beetroot and pumpkin on a roasting tray with a sprinkle of olive oil. Roast beetroot and pumpkin in the oven for approximately 35 minutes or until cooked.

Toast almonds in a fry pan for a few minutes, let cool slightly then add to other salad ingredients.

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