2. Trim and halve sugar snap peas. Roughly chop tomatoes and coriander. Wedge beetroot. Toss with roast vegetables when they are ready and sunflower sprouts.
3. Squeeze out roasted garlic from skin and finely chop (see notes). Whisk together with lemon zest, 1/2 juice, 1/3 cup olive oil, salt and pepper.
4. Divide salad among bowls. Drizzle over dressing and dot with feta cheese.
Red Onion 1
Garlic 2 Cloves
Sugar Snap Peas 1/2 Bag (125g) *
Coriander 1/2 Bunch *
Cooked Beetroot 1 Packet
Sunflower Sprouts 1 Punnet
Nut Feta Cheese 1 Tub (180g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, ground cumin