Ingredients
- 2 cups silver beet leaves, (about 5-6 leaves)
- 2 spring onions, finely sliced
- 1 cup mint leaves, shredded
- 3 cooked beetroot, sliced
- 100g feta, broken into chunks
- 1/4 cup walnuts, crushed
- 2 tablespoons golden or brown linseeds
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- fresh lemon juice
- sea salt
- ground black pepper
Silver beet and mint salad
Method
- Trim stalks and shred silver beet, place with spring onions, mint leaves and beetroot in a salad bowl but do not toss
- Sprinkle feta, walnuts and linseeds over the top and drizzle with olive oil, balsamic and a good squeeze of lemon
- Season with salt and pepper and serve with a serve of quality protein
Comments
Thanks to McArthurs Berry Farm – silverbeet, and to Janefield Paeonies and Hydroponics – mint, for providing the ingredients used in the demonstration at the market
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