Ingredients
serves 3- 3 medium beetroot, cooked and chopped
- 2 large celery sticks, sliced
- 1 apple, sliced into matchsticks
- 1 400g can cannellini beans or chickpeas, drained and rinsed
- 90g mixed salad leaves
- Small handful fresh parsley, chopped
- 35g walnuts, chopped and toasted
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Juice of ½ lemon
- ½ tsp Dijon mustard
- ¼ tsp sea salt, to taste
- Ground black pepper, to taste
Directions
Cooking mode
Prevents device sleep
- In a large bowl, add the salad leaves, beetroot, celery, apple, legumes, parsley and walnuts.
- Whisk all the dressing ingredients together in a small jug. Pour over the salad and gently toss to combine.
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