Beetroot, green bean and chickpea salad

Babiche Martens

A good, ready-made salad that is still in reasonable condition in the morning is perfect. Anything with grated beetroot is a hit in our home. Add grated carrot, nuts and seeds, beans straight from the vine if you can and a creamy, rather than runny dressing so it doesn't have to travel in a separate container.

Dressing

100 g	Feta
½	Lemons, zest and juice
1 tsp	Honey
½ tsp	Cumin
1 clove	Garlic
2 Tbsp	Oil
1 Tbsp	Water

Salad

3 cups	Beetroot, raw and grated (Main)
1 ½ cups	Chickpeas, cooked (Main)
200 g	Green beans, cooked (Main)
1 cup	Chopped fresh herbs, e.g chervil, parsley, chives, and extra to garnish
2 Tbsp	Sunflower seeds, toasted

Directions

1. Place the feta, lemon, honey, cumin, garlic, oil and water into a blender and whizz to combine. Set aside.
2. Into a large bowl, place the beetroot, chickpeas, beans, herbs and sunflower seeds. Add the dressing and combine. Season with salt and pepper and sprinkle with herbs.

See Angela's other lunchbox recipes:

• Pan bagnat
• Peanut cookies