Beetroot, chickpea and feta salad
A colourful and tasty salad full of flavour and texture, perfect on its own or with a barbecue meal.
- Cook beetroot whole in boiling, salted water for 45 minutes or until tender when tested with the tip of a sharp knife. Drain well and set aside to cool.
- When beetroot are cool enough to touch, the skins will simply slip off in your hands when you apply a little pressure. Discard skins and halve beetroot.
- Arrange beetroot on a serving platter. Scatter with peeled orange segments, drained chickpeas, rocket and crumbled feta cheese.
- Drizzle salad all over with extra-virgin olive oil and season with salt and pepper to taste.
Tip: Extra-virgin olive oil comes from the first cold pressing of the olives. It is clear with a strong olive flavour and is full of health-giving properties. It is best used as a finishing oil and imparts lots of flavour when drizzled on salads.