This was inspired by something I saw Jamie make during the week, but our fridge isn’t quite as well stocked as his, so I made do with what we had.
First chop one chili and bung it in the bowl, then add a finely chopped red onion, about half a pack of chopped coriander stalks and all and four roughly chopped cooked beetroots (you know the ones you get from the supermarkets, only drain them first). Then cube a pack of Feta Cheese and chuck it in. grind some black pepper over the top.
The dressing is a glug of olive oil, juice of a lemon. dash of balsamic vinegar and teaspoon of horseradish sauce. Mix it up and pour it over the salad, give it a mix and eat.