Beetroot, green bean and feta salad
An easy, toss-together salad, perfect for packing into a lunchbox.
Each serving of this dish provides 200 kcal if served with 160g/5¾oz melon.
By Fiona Hunter
Ingredients
- 50g/1oz green beans
- 100g/3½oz cooked beetroot
- 25g/1oz baby spinach
- 40g/1¾oz lighter Greek-style cheese, crumbled
Method
Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool.
Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve.
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