Hummus beetroot and feta bruschetta with spinach salad

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: John Paul Urizar

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Whip up this vegetarian dish in less than 15 minutes for a tasty, iron-rich meal.

Serves: 4

Time to make: 13 mins

Hands-on time: 10 mins

Ingredients

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150g spinach leaves
2 small cucumbers, sliced
¹⁄³ cup walnuts
2 tablespoons balsamic vinegar
1½ tablespoons extra-virgin olive oil
8 large slices mixed grain baguette
200g hummus
8 canned or cooked baby beetrootbeetsX, quartered
¹⁄³ cup feta, crumbled
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
Fresh basil leaves, shredded, optional

Instructions

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1 Start by making the salad. Place spinach, cucumber and walnuts in serving bowl. Add vinegar and oil to a jar with a tight-fitting lid. Shake well to combine. Pour over salad and toss.

2 Toast baguette slices. Top with the hummus, beetroot, feta; then sprinkle with seeds and basil and serve with spinach salad.

Nutrition Info (per serve)

Calories 512 cal

Kilojoules 2152 kJ

Protein 18.0 g

Total fat 32.4 g

Saturated fat 4.6 g

Carbohydrates 32.7 g

Sugar 9.0 g

Dietary fibre 11.3 g

Sodium 560 mg

Calcium 202 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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