YUMCHI X Indie Bay X Lucy's Beetroot & Blue Cheese Salad
We've partnered with our friends at Indie Bay Snacks & Lucy's Dressings to create this colourful Beetroot & Blue Cheese Salad - packed with crunchy high-fibre pretzels and our spicy Napa Cabbage Kimchi.
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 Pretzel Thins
1/2 pouch Indie Bay Pretzel Superseeds
Lucy's Zesty Lemon & Caper Dressing
1. Wash the mixed leaves and slice the beetroot into quarters.
2. Assemble the ingredients on a large serving plate and drizzle with Lucy's Zesty Lemon & Caper Dressing for fabulous flavour.
3. Enjoy as a light lunch or speedy weeknight supper.