A tasty summer salad, created by our raw food chef Magalie at Amchara Gozo.
- 134g cooked beetroot, cubed
- 1 whole pomegranate
- 100g chickpeas
- 16g red onion, minced
- 80g feta cheese, shredded (optional)
- 80g romaine lettuce or similar leaves, sliced
- 22g apple cider vinegar
- 10g lemon juice
- 20g extra virgin olive oil
- 18g crushed almonds or walnuts
- Sea salt and pepper.
Mix everything together and serve with fresh herbs.
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