Beetroot and Feta Salad

Ingredients (serves 8)

• 2 microwave pouches of wild rice or quinoa (or 2 cups cooked)
• 500g beetroot, cooked, peeled and quartered (or tinned beetroot)
• 2 cups rocket and or baby spinach 
• ¹⁄₄ sliced red onion
• ¹⁄₃ cup walnuts 
• ¹⁄₃ cup feta (Persian or Greek)
• 1 lemon, juiced 
• ¹⁄₄ cup olive oil 
• ¹⁄₂ tsp dijon mustard 
• pinch salt and pepper, as desired 

Method:

1. Empty the rice into a large bowl, top with the rocket, beetroot, onions, walnuts and feta.
2. Combine the dressing ingredients (lemon, oil and mustard) and drizzle over the salad.
3. Serve at room temperature or refrigerate and serve cold.