serves 6

…and this is the other salad I mentioned (see previous post) – absolutely brilliant as a work lunch but also served alongside roast lamb, cutlets or even in a burger. The combination is all earthy veges with the beetroot, carrot and zucchini, matched with salty feta and the crunch of toasted walnuts – brought to life with a bright cider vinegar and orange dressing sweetened with a little honey – immensely satisfying.

Very quick update on the current state of the nation in the previous (salmon and asparagus salad) post if you’re interested. But while I think of it – Kevin Spacey…noooo…is that why you were so good at playing a predatory arsehole in House of Cards?


2 tablespoons cider vinegar
2 tablespoons freshly squeezed orange juice
finely grated zest of 1 orange
2 tablespoons extra virgin olive oil
2 teaspoons runny honey
sea salt and freshly ground black pepper

2 medium beetroot, peeled
2 medium carrots, peeled
2 medium zucchini, ends trimmed
100 grams salty feta, crumbled
½ cup lightly toasted walnuts, roughly chopped

Put all of the dressing ingredients in a small, lidded container and shake to combine. Store in the fridge for up to 3 days. Grate the beetroot, carrot and zucchini. Toss the vegetables together in a large bowl. Crumble in ¾ of the feta and stir through three quarters of the walnuts, reserving a little for garnish. Toss through the dressing, season well with salt and pepper then spoon the salad into a serving bowl. Garnish with reserved feta and walnuts and serve immediately.


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