Great as a nutritious lunch or omit the eggs and serve as a side. Packed with herbs, beetroot, sweet peas, cos lettuce, cucumber, avocado and delicious crunchy sourdough croutons. 


Serves 4 as a side or 2 as a main


1 beetroot, finely sliced
1 cos lettuce
1 cup of frozen peas
1 avocado, sliced
Half a cucumber, finely sliced
2 slices of sourdough cut into cubes
2 tablespoons olive oil
1 rosemary sprig, finely diced
1 large handful of fresh mint leaves
1 large handful fresh basil leaves
100g feta cheese
2 eggs
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 cloves of garlic, minced
Salt & pepper


Bring a large pot of water to the boil, add the sliced beetroot and cook for 3 minutes. Once cooked, drain and set aside. 

Boil 2 cups of water, place the peas in a heatproof bowl and pour over boiling water. Let sit for 2 minutes then drain and set aside. 

Turn the oven on to grill. On a lined baking tray, place the sourdough cubes, oil, rosemary, salt and pepper and toss. Grill until sourdough is golden brown on all sides. 

In a serving bowl layer lettuce, beetroot, peas, avocado, cucumber and fresh herbs. Scatter over crumbled feta cheese and croutons. 

Place the olive oil, vinegar, garlic and salt and pepper in a small bowl and mix well, then drizzle over salad. 

To finish, bring a large pot of water to the boil, gently add the eggs (in their shells) and cook for 5 minutes. Drain off boiling water and cover with cold water. Once eggs are cool enough to touch peel off the shells. Slice the eggs and place on top of the salad.