This is a modification of a previously incarnated salad I’ve blogged but this is completely seasonal and based on what I have ready and available. 

Ingredients:

Quinoa, cooked, equal quantity of below 

Bulgar wheat, cooked

1/2 tin of chickpeas

1/4 pack of feta 

Two fresh beetroot 

One tbsp mint sauce 

One tbsp elderflower cordial 

Method:

Wash beetroot and trim the leaves one inch from the top. Put into boiling water and simmer for half an hour until a knife goes through with ease.

Crumble feta in with quinoa, bulgar wheat and chickpeas.

Hold beetroot with a fork and use a knife to lightly peel by scratching away the skin. It should come away easily. Top and tail the beet, and chop. Add to other ingredients. 

Make your dressing with the mint sauce and cordial, then drizzle over salad and mix well. 

Serve!