1 handful Mixed Leaves
5 Beetroots, cooked and peeled
100g crumbled Feta or Blue Cheese (vegan if desired)
100g YUMCHI Napa Cabbage Kimchi
1/2 pouch Indie Bay Pretzel Thins
1/2 pouch Indie Bay Pretzel Superseeds
Lucy's Zesty Lemon & Caper Dressing
1. Wash themixed leave and slice the beetroot into quarters.
2. Assemble the ingredients on a large serving plate and drizzle with Lucy's Zesty Lemon & Caper Dressing for fabulous flavour.
3. Enjoy as a quick WFH lunch or weeknight supper.