Time: 30 mins, Serves: 2
Ingredients
- 1 box FRY’S MEAT FREE POPS
- 400g rocket
- 1x 410g tin chickpeas, drained
- 6 medium sized beetroots, peeled
- 10ml Dijon mustard
- 30ml balsamic vinegar
- 60ml olive oil
- 5ml sugar
- Salt and pepper
Method
- Cook the FRY’S MEAT FREE POPS following instructions on back of pack.
- Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
- Drain and peel the beatroot once cooled slightly.
- Cut the beetroot into wedges.
- Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper.
- Set aside. Toss together the rocket, pops, dressing, beetroot and chickpeas.
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