Roasted beetroot, feta, avocado and pecan salad with chickpeas

Next time you are making your favourite green salad, why not switch your spinach or rocket for watercress?
Watercress has a wonderfully peppery and slightly bitter taste which is a match made in heaven for naturally sweet beetroot and the saltiness of feta cheese. The avocado and pecan add a subtle creaminess, which round out the flavours. This recipe ticks many energising boxes, as well as being a totally delicious salad which is perfect for lunch or a light evening meal. If you are not a fan of chickpeas, you can replace these with smoked mackerel. Add a simple balsamic dressing and you are good to go.


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