Serves 4
• One box of Fry’s Meat Free Pop
• Six medium sized beetroots, peeled
• 60ml of olive oil
• 10ml of Dijon mustard
• 30ml balsamic vinegar
• 5ml of sugar
• Salt and pepper
• 400g of rocket
• One x 410g tin of chickpeas, drained
1. Cook the Fry’s Meat Free Pops following instructions on the back of the pack.
2. Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
3. Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
4. Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
5. Toss together the rocket, pops, dressing, beetroot and chickpeas
Recipe from Fry’s Family foods for HSI / Africa
