BEETROOT, QUINOA & CANDIED PECAN SALAD

Wow, if you’ve never tried candied pecans before - you HAVE to give this a go!!!! They just add such brilliant crunch, texture and sweetness to the salad. Absolutely delicious!!

Serves 4 (as a side)

Ingredients:

• 2 cups baby spinach

• 500g store bought fresh beetroot (cooked), cut into rounds or quarters

• 1/2 cup quinoa

• 4 spring onion, finely sliced

• 80g good quality marinated feta, crumbled

• 1 cup pecans

• 3 tablespoons brown sugar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon sea salt flakes

• 1 tablespoon butter

• 1 tablespoon water

Dressing:

• 1/4 cup extra virgin olive oil

• 1 tablespoon maple syrup

• 1 lemon, juiced

• 1 teaspoon Dijon mustard

• Sea salt & black pepper

Method:

1. For the pecans: Toast the pecans in a medium frypan over medium heat for approx. 3-4 mins. Remove and set aside. Place the same pan back on the heat, add the brown sugar, cinnamon, sea salt, butter and water. Continuously stir the mix until is starts to bubble (2 mins approx.). Add the pecans to the mix and stir well to coat them. Cook for approx. 3-5 mins, until the mix starts to dry and become less wet. Remove, pour onto a plate, or tray and let them cool. Roughly chop.

2. For the quinoa: Cook quinoa according to packet instructions. Remove, drain and set aside to cool.

3. For the dressing: Mix all ingredients together in a jug or screw top jar. Shake or stir well and set aside.

4. For the salad: Place the spinach, beetroot, quinoa, spring onion and feta into a large bowl. Give it a gently toss. Then add the candied pecans on top. Drizzle over the dressing and gently toss.