Warm broad bean, spinach and beetroot salad

4 medium beetroot
150g broad beans
300g spinach leaves
4 spring onipns
4tbs olive oil
1tbs balsamic vinegar
1/2 lemon
3 sun dried tomatoes
1/2tsp capers
1tbs olives
100g goats cheese
  • Pre-heat the oven to gas mark 4/180
  • Slice the beetroot into thin wedges, toss in balsamic vinegar and 1tbps olive oil and roast in the pre-heated oven for 20-25 mins
  • Steam the broad beans until tender (about 8 minutes)
  • Wash, dry and tear up your spinach leaves
  • Make your dressing by blitzing 3tbsp of olive oil with the juice of the lemon and adding the tomatoes, capers and olives
  • Finely slice the onions
  • Put all the ingredients in a bowl and gently mix together
  • Break the cheese into small pieces and scatter over the top
Original Source: 

Izzy Silvester