Fresh Cucumber and Beetroot Salad

Ingredients

• 300 g cooked beetroot, peeled and sliced
• 2 small cucumbers (approx. 300g), sliced
• 1 medium red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 50 g mixed salad leaves
• 30 ml extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 clove garlic, crushed
• 1/4 tsp sea salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 tsp nigella seeds (optional)
• 50 g vegan feta cheese, crumbled (optional)

Instructions

1. 1

   In the bottom of a large salad bowl, whisk together the extra virgin olive oil, white wine vinegar, and crushed garlic. Season with salt and pepper to taste.

2. 2

   Add the sliced cooked beetroot, sliced cucumbers, thinly sliced red onion, chopped dill, and chopped parsley to the bowl with the dressing.

3. 3

   Toss everything together gently until the vegetables are well-coated with the vinaigrette.

4. 4

   Just before serving, gently fold in the mixed salad leaves. Top with a sprinkle of nigella seeds and crumbled vegan feta, if using. Serve immediately.