A quick and easy salad ideal for lunch time made with cucumber, beetroot and mint dressing.
280g whole-wheat pasta or farro
90g/3 (cooked, peeled) beetroot cubed, approximately
200g/7oz cucumber chopped, approximately
31g skimmed milk ricotta
For the mint dressing:
35g/1oz diced red onion
1 clove garlic
75g/2.5oz fresh mint leaves
3 tbsp unseasoned rice vinegar
1 tsp honey
Freshly ground black pepper
60ml/2fl oz extra virgin olive oil
1. Boil the farro in boiling water and a pinch of salt. Cook for around 20 minutes or until al dente. If using whole-wheat pasta, the cooking time will be less, look at packet for instructions.
2. Drain and rinse under cold water until cool. Drain well. Transfer into a serving bowl then add the beetroot and cucumber.
3. To make the dressing: in a blender or a food processor, combine the onions garlic, mint, rice vinegar and pepper. Mix on a slow steady stream.
4. Drizzle the dressing over the salad and toss to combine. Add the ricotta and toss gently. Season to taste.
Nutritional Information - whole-wheat pasta:
Saturated Fat: 0.2g
Total Fat: 1.6g
Nutritional Information - ricotta:
Saturated Fat: 1.5g
Total Fat: 2.4g