Rainbow salad

Name: Rainbow salad
Total time: 300 s
Yield: 4 servings
Cuisine: British
Ingredients: Quarter of an iceberg lettuce, shredded; 30 g (half a small bag) rocket; 16 plum tomatoes, sliced; 1 medium carrot, grated; 1 medium avocado, cut into mall chunks; 2 cooked, fresh beetroot, thinly sliced; 50 g feta (quarter of pre-packed block); olive oil

Susy Wall @singing_chef

West Midlands, UK

Believe it or not, I partly created this salad on Christmas day! Whilst making a lovely fresh prawn cocktail for our starter, I wanted our kids to eat something with us that was similar so that they felt part of the experience (as they don't like prawns!) So,we built a salad based on what they liked. I've tweaked it further by adding beetroot (as neither of them trust purple veg yet) and rocket ("too hot mummy"). They added black olives in theirs but I'd run out when I was making it this time.

Susy Wall @singing_chef

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Ingredients

5 minutes prep

4 servings

Quarter of an iceberg lettuce, shredded
30 g(half a small bag) rocket
16plum tomatoes, sliced
1medium carrot, grated
1medium avocado, cut into mall chunks
2cooked, fresh beetroot, thinly sliced
50 gfeta (quarter of pre-packed block)
olive oil

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Steps

5 minutes prep

1

Remove the outer leaves of the lettuce. Shred and wash the remaining leaves. Layer the base of the bowl with some of the lettuce.
2

Add a layer of rocket on top.
3

Carry on layering with the tomatoes, carrots, beetroot and avocado.
4

Crumble some of the feta over the top and drizzle with a little olive oil (basil olive oil is also really nice with this salad).
5

Serve as a lunch or as a side salad alongside a beautiful fillet steak (or a veggie burger - Aldi do a really tasty beetroot burger which is v. colourful!)