Feta, pasta and beetroot salad

Feta, pasta and beetroot is a great combination and very healthy. You can use any other salad items, this is just a nice base salad for a quick lunch.


Cooking time
15 mins

30g of greek feta cheese
1 spring onion
2 pieces of beetroot (about 60g), diced
Cucumber – about 2 inches
Shredded baby gem lettuce or similar
1tsp olive oil
1 tsp lemon juice or red/white wine vinegar
1 large plum tomato, chopped
35g Penne or orzo pasta (dried)
Salt to season

Not much cooking going on here. First cook the pasta in boiling salted water as per the instructions so about 10-12 mins.

Drain the pasta and let it cool, i normally rinse under cold water and drain it.

While the pasta is cooking chop the rest of the ingredients and mix in a bowl. Make a simple dressing with the vinegar and oil, add the pasta then coat with the dressing, mix and season to taste.

The key to this from a calorie perspective is the amount of oil you use. I used to free pour but in fact 1 tsp is plenty per serving.

Variations you can add any of these but will up the calorie count – bacon, avocado, red onion, garlic, chilli, brocolli, chick peas/beans instead of pasta, capers and anything else you can find in the fridge!

For other recipes from week 1 you can see them all here