Summer Veg & Beetroot Salad with Figs

A vibrant, gluten-free summer salad built around peak-season beetroot, figs, and tomatoes, with a naturally good source of iron alongside the fresh flavours.

Serves: 2

Ingredients

• • 3 cooked beetroot, cut into wedges

  • 4 fresh figs, halved

  • 200 grams mixed cherry tomatoes, halved

  • 1 cucumber, sliced

  • 100 grams mixed salad leaves and rocket

  • 60 grams walnuts, roughly chopped

  • 100 grams feta, crumbled (optional)

  • 3 tablespoons extra virgin olive oil

  • 1 lemon, juiced

  • 1 teaspoon honey

  • 0.5 teaspoons sea salt

  • 0.3 teaspoons cracked black pepper

  • 2 tablespoons fresh mint leaves, torn

  
  

Method:

1. Build the base: Arrange the 100 grams mixed salad leaves and rocket across a large serving platter as your base.

2. Add the vegetables and fruit: Scatter over the 3 cooked beetroot, cut into wedges, 4 fresh figs, halved, 200 grams mixed cherry tomatoes, halved, and 1 cucumber, sliced.

3. Make the dressing: Whisk together the 3 tablespoons extra virgin olive oil, 1 lemon, juiced, 1 teaspoon honey, 0.5 teaspoons sea salt, and 0.3 teaspoons cracked black pepper in a small bowl until combined.

4. Dress the salad: Drizzle the dressing evenly over the salad.

5. Finish and serve: Finish with the 60 grams walnuts, roughly chopped, 100 grams feta, crumbled (optional), and 2 tablespoons fresh mint leaves, torn scattered over the top. Serve immediately.

Notes:

Beetroot, figs, and leafy greens all provide iron, making this a naturally supportive dish alongside the rest of your diet. Swap feta for a dairy-free alternative or leave it out to make this fully plant-based. Best served the day you make it while the figs and tomatoes are at their freshest.

Make it a main: pair with grilled chicken thighs, pan-seared halloumi, or grilled prawns for a heartier meal.

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