The simplest no-cook recipe that comes together in minutes. It makes a terrific salad over dressed leaves, but is equally excellent as a hearty sandwich or wrap filler. It utilises pre-cooked beetroots and jarred chickpeas for a really quick and easygoing recipe. The earthy beets pair so well with the sharp feta. I love to swipe up the creamy sauce with flatbread.

iNGREDIENTS

Makes 2-4 portions

250g packet of cooked beetroot halved or quartered
700g jar chickpeas (I like the Bold Bean queens)
1 clove garlic, roughly sliced
1 tbsp chopped dill, plus more to garnish
1 tbsp white wine vinegar
2 tbsp tahini
2 tbsp Greek yoghurt

To serve:

washed baby spinach
sunflower seeds
crumbled feta
olive oil

RECIPE

1. In a blender blitz the beetroot, tahini, vinegar, yoghurt and 2 tbsp of aquafaba (the water from the chickpea jar)
2. Drain and rinse the chickpeas
3. Stir together the beetroot mixture, dill and chickpeas. Season to taste
4. Serve over dressed baby spinach, with feta, dill and sunflower seeds or as a sandwich/ wrap filling

Looking for substitutions?

Swap the vinegar for lemon juice.
Sub parsley for the dill.
Swap the sunflower seeds for other nuts or seeds – walnuts work great.
Omit the feta or swap it for goat’s cheese.
Keep the base vegan by using coconut yoghurt.
Use rocket, gem lettuce or any preferred leaves in place of the spinach.

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