Related
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Prep Time:
10m
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Total Time:
10m
Ingredients
- 450 grams tinned beetroot wedges, drained
- 150 grams rocket and baby spinach salad mix
- seeds of 1/2 a pomegranate
- 1/2 bunch of fresh mint leaves
- 125 grams Labneh, marinted in herbs and oil (or another soft creamy cheese)
- Pomegranate Balsamic Vinegar to dress
Method
- Wash and dry the salad leaves and lay in a shallow bowl or on a platter.
- Top with all the other ingredients. Use a teaspoon to dollop the labneh all over the salad.
- Drizzle with the Pomegranate Balsamic vinegar to serve.
- NOTE - do not toss this salad. As people take spoonfuls the ingredients and flavours will come together on their own.
