A colourful plant based salad that’s hearty enough to make a meal.

Beetroot is sweet and strengthens the heart, calms the spirit, purifies the blood, clears and tones the liver, supports yin and regulates menstruation. It can soften hardened arteries, assist arthritis and liver qi stagnation and ease some symptoms of menopause, especially when eaten with carrot. Avocado is cooling and sweet. It builds blood and yin and increases fluids in the lungs and intestines. Avocado calms the liver and eases feelings of anger and irritation. Nuts and seeds support the liver and kidneys, specifically, but are good for the heart, lungs and spleen too. They can moisten the bowels which eases constipation however should only be eaten in small doses.

(We like Ceres Organics Paleo Savoury Mix, a mix of seeds, nuts, herbs and spices. It is available from health stores and selected retailers)

Dressing

• 1 lemon, zest and juice
• 3-4 tbsp coconut balsamic dressing
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin

Instructions:

Peel then place beetroot in a large pan of water. Cover and bring to the boil. Cook for 20 minutes or until tender when prodded with a knife. Drain and set aside to cool. When cooled, cut into chunks.

Cook quinoa following packet directions. Set aside to cool.

Mix dressing ingredients together, pour over the chunks of beetroot and set aside.

On a serving platter or large serving dish, create 2-3 layers of quinoa, beetroot, dressing, dates, feta, spring onions, red onion and herbs. Top with avocado then sprinkle over the savoury mix.