Ingredients
1 head of broccoli
1 large or 2-3 smaller beetroots
20g labneh
Dressing:
rind of half a lemon
juice of half a lemon
1 Tablespoon olive oil
20 walnuts
Salt & Pepper
Broccoli and Beetroot Salad
by Agatha Bolla
Directions
1. Chop the broccoli into thirds so they are edible pieces 2. Boil up some water with a kettle and cover in a plastic container place the chopped broccolini in there for 3 minutes to cook, but sill be crunchy 3. Cut the beetroot into quarters and boil in water for 20 mins until cooked 4.Grate the walnuts so that you have the meal, and blend it with the rind of half a lemon & olive oil add salt and pepper 5. Drain your broccoli and beetroot and toss all into one bowl. Add labneh and Pour the dressing over the top.
The vegetables are fresh and mainly local and delivery is reliable. I've been using Bridgefoot Organic for over 20 years. Very happy with the service and produce. I was especially grateful at the beginning of the 1st lockdown. Thank you!
— Louise M.
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