Kale and Chickpea Salad Jars - Sarah Graham Food

Ingredients

• 2 small heads beetroot (or equivalent weight in butternut or pumpkin cubes)
• 1/4 cup quinoa
• 2 Tbsp pumpkin seeds
• 2 Tbsp sunflower seeds
• 4 heaped cups chopped kale (about 400g)
• 1 tin lentils or chickpeas, drained 100g
• feta or soft goats cheese
• 2 Tbsp chopped fresh mint
• 2 Tbsp chopped fresh basil
• 1 ripe avocado, peeled and roughly chopped
• ¼ cup olive oil
• 2 Tbsp apple cider vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Pinch salt
• Whisk together and adjust to taste
• Loosen with a little warm water if you like
• 1/3 cup natural yoghurt
• 1 Tbsp mayonnaise (optional)
• 1 Tbsp olive oil
• 2 tsp lemon juice
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh mint or basil
• 1 tsp lemon zest
• Salt and freshly ground black pepper to taste
• Mix ingredients together and check for seasoning