We have teamed up with Lucy’s Dressings and YUMCHI to bring you a crunchy, zesty and all round glorious salad, perfect for any occasion! It is quick to rustle up and dangerously moreish.

Top tip: spread some blue cheese onto our Barbeque Pretzel Thins for the ultimate combo. It really does add some competition to the cheese and cracker game. ?

Ingredients:

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 Barbeque Pretzel Thins

1/2 pouch Indie Bay Pretzel Superseeds bites

Lucy’s Zesty Lemon & Caper Dressing

Method:

1. Wash the mixed leave and slice the beetroot into quarters.

2. Assemble the ingredients on a large serving plate and drizzle with dressing

3. Enjoy as a quick WFH lunch, weeknight dinner or double up for a large sharing salad for friends!