Walnut, roasted beetroot, quinoa & labneh salad

Serves 4

1 cup walnuts
4 medium fresh beetroot, trimmed
1/2 cup quinoa
1 cup roughly chopped coriander
1 cup mint leaves
1/4 cup sliced spring onions
2 tablespoons olive oil
1 tablespoon pomegranate molasses
1 cup labneh

Pre heat the oven to 180C. Put the walnuts on a baking tray and cook in the oven for 8 minutes, until golden and aromatic. Set aside.Cook the beetroot in boiling water for 25-30 minutes until tender. Drain and rinse under cold water. Peel the beetroot, cut into wedges and put into a large bowl. Cook the quinoa in boiling water for 10 minutes. Drain well and put in the bowl with the beetroot. Add the herbs, spring onions, olive oil and molasses and gently toss to combine. Season well with sea salt and freshly ground black pepper. Smear the labneh on a serving platter and tumble the salad over. Scatter over the walnuts to serve.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein