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Jax Hamilton's Spring Veg Salad with Feta & Salsa Verde

Jax Hamilton's Spring Veg Salad with Feta & Salsa Verde

For more on Jax Hamilton, head to her website.

Prep time : 10 mins  
Cook Time : 35 mins 
Serves : 4

250g baby beets, washed & trimmed
1 tbsp olive oil
1 tbsp balsamic vinegar
salt and freshly ground black pepper
250g baby carrots, washed & trimmed
1 head broccoli, cut into small florets
100g sugar snap peas, trimmed (use a pair of scissors much quicker)
2 spring onions, thinly sliced
100g feta cheese, in bite sized chunks
60g baby spinach leaves

Salsa Verde
1/4 cup flat leaf parsley, leaves picked
1/4 cup mint, leaves picked
1/4 cup basil, leaves picked
1 fat clove garlic, crushed
2 tbsp capers, roughly chopped
1 tbsp Dijon mustard
1/4 cup olive oil
1 tbsp lemon juice

Preheat oven to 180 degrees.

Toss the beets in an ovenproof dish, pour in the oil and vinegar, season and mix well. Pop in the oven and cook for 25 min or until tender, giving them a little toss every now and then so they cook evenly. When cooked, remove from the oven, when cool, gently remove the skin and set aside to cool, then cut into quarters.

Separately, in a pan of boiling salted water, quickly par cook the carrots and broccoli for 2 - 3 minutes each, then the snap peas, which will only need a minute. Then refresh*

Once refreshed, drain well and pop onto your serving dish or platter.

Salsa Verde : roughly chop the herbs, pop in a small bowl, add the remaining ingredients and stir well. Taste and season (remember the Feta is quite salty!)

To the cooked vegetables, add the beetroot, half the salsa, spring onions, feta and spinach, mix well.

To Serve : Drizzle with remaining salsa

*To Refresh : remove from boiling water, drain and plunge immediately into cold water, this will stop the cooking process and the veges will still have a lovely crunch.