Broccoli and Beetroot Salad

by Agatha Bolla
Broccoli and Beetroot Salad

Ingredients

1 head of broccoli
1 large or 2-3 smaller beetroots
20g labneh

Dressing:
rind of half a lemon
juice of half a lemon
1 Tablespoon olive oil
20 walnuts
Salt & Pepper

Directions

1. Chop the broccoli into thirds so they are edible pieces 2. Boil up some water with a kettle and cover in a plastic container place the chopped broccolini in there for 3 minutes to cook, but sill be crunchy 3. Cut the beetroot into quarters and boil in water for 20 mins until cooked 4.Grate the walnuts so that you have the meal, and blend it with the rind of half a lemon & olive oil add salt and pepper 5. Drain your broccoli and beetroot and toss all into one bowl. Add labneh and Pour the dressing over the top.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

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