Hummus beetroot and feta bruschetta with spinach salad
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
- 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 beetroot, quartered
- ¹⁄³ cup feta, crumbled
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- Fresh basil leaves, shredded, optional
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Instructions
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 512cal
-
Kilojoules 2152kJ
-
Protein 18.0g
-
Total fat 32.4g
-
–Saturated fat 4.6g
-
Carbohydrates 32.7g
-
–Sugars 9.0g
-
Dietary fibre 11.3g
-
Sodium 560mg
-
Calcium 202mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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