Beetroot, Olive & Feta Salad | Melissa Hemsley
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Beetroot, Olive & Feta Salad

Salads and Small Plates

Beetroot, Olive & Feta Salad with Sumac Dressing

10

Mins

2-4

Serves

This vibrant salad is a melange of fresh, simple ingredients that packs up well for a picnic (just take the feta to scatter on top before you serve). If you don’t like feta, swap with goat’s or any cheese of your choice. Sumac is a Middle Eastern spice that adds sweetness to the dressing.

Method

  1. Place the cherry tomatoes, beetroot, olives and flat leaf parsley in a large serving bowl. Toss to combine.
  2. Add the dressing ingredients to the salad and toss to combine.
  3. When ready to serve, sprinkle with feta.

**Sumac is used in a lot of Middle Eastern cooking and can be bought at any good supermarket or grocer.**

Photography: Anna Lisle

Ingredients

  • 100g cherry tomatoes, halved
  • 150g cooked beetroot, chopped into wedges
  • 100g Sicilian olives
  • 1 bunch of flat leaf parsley (or any herb of choice), roughly chopped
  • 100g feta, crumbled
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp sumac*
  • ½ red chilli, finely chopped
  • Sea salt and freshly ground black pepper

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