Pomegranate, beetroot and avo salad
|lettuce — cos, torn|
|lettuce — lamb, torn|
|sugar snap peas|
|1||beetroot — sliced, cooked|
|pomegranate — seeds|
|fresh chillies — 573|
|salt and freshly ground black pepper|
Make a dressing using the lemon juice, olive oil, salt and pepper.
Dress each of the ingredients individually so as to prevent the beetroot colour from running.
Layer the dressed leaves at the bottom of a bowl or plate.
Layer the beetroot, avo and sugar snap peas over the lettuce.
Sprinkle over the pomegranate seeds.
Season again with salt and pepper and any left over dressing.
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