Beetroot, pumpkin, walnut and feta salad.

INGREDIENTS

5 Beetroots (washed and chopped)

1/2 butternut pumpkin (chopped and skinned)

1/2 cup walnuts (chopped)

4 spring onions (washed and chopped)

1 cucumber (washed and sliced)

1 baby cos lettuce (washed and chopped)

30g Greek Feta

1 tablespoon extra virgin olive oil

1/2 lemon

Salt and pepper (to season)

METHOD

Step 1: Top and tail beetroot. Chop in half and then half again. Set aside.

Step 2: Chop pumpkin into desired chunk size. I also like to take the skin of the pumpkin but you can keep it on if you like more texture.

Step 3: Place beetroot and pumpkin in air fryer, drizzle with extra virgin olive oil, season with salt and pepper. Roast for 20 minutes on 200 degree Celsius.

Step 4: Chop walnuts, spring onions, cucumber and lettuce.

Step 5: Arrange lettuce, beetroot, pumpkin, cucumber, spring onions, walnuts and feta on a plate. Drizzle with extra virgin olive oil and a squeeze of lemon. Enjoy!