It's amazing what difference a bit of sunshine can do for the soul.
Sunshine calls for colourful, drawn out lunch breaks. I've just started my training for a half marathon here in Madrid in April that I'm running with my flat mate and that means the start of a conscious effort to eat fresh, nutritious meals that help me recover from the gym!
Luckily, my flat is surrounded by fruterias, selling good quality cheap vegetables and so my fridge this week has become our own little greengrocers!
Each day I've tried to make something new, the first few nights inevitably ending up in Vietnamese noodle dishes and stir fries and today with this vibrant and totally delicious salad.
Super quick to make and very good for you!!
1 raw beetroot
Cold pre-roasted butternut squash and sweet potato (roast the peeled squash and sweet potato in small chunks in the oven with a little olive oil, salt and pepper for about 15-20 minutes at 170 degrees C.)
1 small avocado
3 tbsp linseed
Large handful of walnuts
Large handful fresh mint
Peel the beetroot and slice finely into thin rounds. Add to a large mixing bowl. Then either use a spiralizer to make the courgette into thin noodles or slice the courgette into long thin pieces.
Add to the bowl along with the small pieces of roasted squash and sweet potato.
Peel and de-stone the avocado and then slice lengthways.
Finely chop the spring onion and add both to the mixing bowl.
Put the walnuts in a small frying pan over a medium-high heat. Toast for about 4-5 minutes, shaking regularly until golden brown.
Remove from the heat and bash them up slightly with a spoon. Add the walnuts, linseed and a large handful of roughly chopped fresh mint to the bowl along with some crumbled goats cheese.
Pour in 2-3 tbsp of good quality olive oil and 2tbsp of balsamic vinegar. Season well with salt and pepper and then mix well.
Serve the salad on top of a bed of fresh spinach leaves and top with extra mint.