Beetroot, Chickpea and Feta Salad
Serves 2
Ingredients
4 medium beetroots, peeled and cut into wedges
1x400g tinned chickpeas, drained and rinsed
150g risoni (orzo)
2 large handfuls of baby spinach
1/4 cup pickled onions, sliced
100g feta, crumbled
Salt and pepper, to taste
Olive oil, for roasting and dressing
Method
Preheat the oven to 200°C. Toss the chopped beetroot with olive oil, salt and pepper. Spread them out on a baking tray and roast for 25-30 minutes, or until tender, then set aside to cool.
Meanwhile, cook the risoni according to package instructions. Once cooked, drain and rinse under cold water to and cool it down.
In a large bowl, combine the cooked risoni, roasted beetroot, chickpeas, baby spinach, pickled onions and feta. Drizzle with a little olive oil, season with salt and pepper, and toss to combine.
