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Beetroot and Pumpkin Salad
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Ingredients:
200g πππππππ
200g ππππππππ
1/2 π³πππππππ ππππππππ - halved and sliced finely
120g πππππππ or ππππππ leaves
50g feta crumbled
50g walnuts chopped
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Dressing
3 tbsp Raspberry vinegar
3 tbsp olive oil
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Method
Chop pumpkin and beetroot into 2cm pieces and roast at 180deg until just soft.
Mix together all remaining ingredients in a large bowl. Toss through beets and pumpkin.
Mix dressing ingredients together in a small jar and shake to combine. Drizzle over salad just before serving.
Serve with sliced chicken for a full meal
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