00b0F. Line 2 baking trays with parchment paper.
Divide beets
n a cookie sheet lined with aluminum foil. Brush both side
Preheat the oven to 400\u00b0F. Place beets in a roasting pan. Drizzle with oil. Season to taste. Roast 1 hour, until tender when tested with a skewer. Cool.
Peel beets. Halve large beets. Arrange beets, lentils and spinach on a serving platter.
For the dressing, whisk oil and vinegar in a small bowl. Season to taste. Drizzle over salad. Sprinkle with feta and walnuts. Serve.
Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
Whisk together the vinegar, olive oil, garlic, salt and pepper.
Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
Preheat oven to 350\u00b0F. Wash beets, trim stems. Place beets in a baking dish; add water. Cover dish tightly with foil and roast for about 1 hour or until tender.
Rub skins off beets. Using gloves, cut each into bite-sized pieces and place in a bowl with onion, mint, and parsley. Combine oil and vinegar and drizzle over salad. Toss well.
Place arugula on a platter, add beet mixture and toss gently. Scatter with feta and hazelnuts.
rom heat. Mix with sausage, parsley, breadcrumbs and feta. Season.
Arrange
late; let stand, loosely covered with foil, for 5 mins.
ncisions in the lamb. Stuff with sliced garlic.
Combine oregano
00\u00b0F. Tightly wrap the beet in aluminium foil, place on
owl, cover the onion slices with the lime juice. The acid
f pasta. Brush around filling with water and top each sheet
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
tomatoes and tangelo. Gently toss with lemon juice, extra virgin olive
small saucepan, combine quinoa with 1 cup water. Bring to
inaigrette to blanched vegetables along with herbs and green onions. Toss
Crumble feta into a small bowl.
200 degrees C). Wrap each beet individually in aluminum foil, and
o 350\u00b0F Wrap each beet in foil and place in
In a large bowl pour lemon juice. Whisk olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
Cover and chill up to 8 hours. Let stand 20 minutes before serving
Wash & rinse your salad greens, pat dry with paper towels to ensure most