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Beetroot, Spiced Almond, Date and Feta Salad
Ingredients
  • red wine vinegar 3 tablespoons
  • sugar 1 teaspoon
  • red onion ½ thinly sliced
  • beetroot 3 large or 4 medium peeled, cut into 2 to 3cm cubes
  • olive oil for cooking
  • raw almonds ½ cup chopped
  • garlic 3 cloves chopped
  • ground sumac 1 tablespoon
  • chilli flakes ½ teaspoon
  • baby spinach and/or baby beetroot leaves 120g
  • medjool dates 4 to 5 or 6 to 8 regular dried dates, chopped
  • feta 75 to 100g crumbled
  • extra virgin olive oil for dressing salad
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