Prep time:

Cooking time:

Total time:

Serves: 1

For the salad:

250g grain pouch (choose either quinoa, cracked wheat, or a mix of grains)

1 red onion, thinly sliced

250g cooked beetroot, roughly cut into 2cm slices

200g feta cheese, cut into 1cm chunks

100g rocket, washed

50g mint, roughly chopped

For the dressing:

1 zest and juice of an unwaxed lemon

2tbsp extra virgin olive oil

1tbsp honey

½tsp seasalt

½tsp pepper

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low oven for around an hour, then peel and chop once cooked). Shop bought beets are also fine, but buy them without vinegar.

Prepare the dressing in a jug or jar – I tend to put the ingredients in a jar, screw the lid on and shake. Place all the salad ingredients in a bowl, add the dressing and combine. Serve with bread for a quick lunch or as a side salad.

Shot on location in Jo Arnell’s glorious garden in Woodchurch, Kent. Find out more about her gardening courses and workshops at hornbrookmanor.co.uk

  • words:
  • pictures: David Merewether

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