6pcsPickled BeetrootPre-prepped in a jar, cut into 2-3cm cubes
50gbaby spinach
60gfeta cheeseor salad cheese
2tbspparsleyroughly chopped
Lemon Vinaigrette
3tbsplemon juice
3tbspolive oil
½tspblack pepper
½tspsaltor to taste
Garnish
0,5dlpumpkin seedsroasted
1tbspolive oil
pinchflake salt
Instructions
Start with roasting the pumpkin seeds in a pan medium heat. No oil, nothing. Takes about 5-10 minutes until they get a nice color. Shake the pan now and then. Set aside to cool, in a separate bowl. When cooled, add a tablespoon olive oil and sprinkle some salt flakes. Stir.
Chop the beetroot into cubes and do the same with the feta cheese.Roughly chop the parsley.
Lemon Vinaigrette: Mix all ingredients together in a bowl and whisk slightly.
Combine beetroot, spinach, feta cheese, parsley and add the lemon vinaigrette, gently toss and mix everything together. Sprinkle the roasted pumpkins on top and serve. Enjoy!Easy Cuisine!