• 1 pitta bread
  • olive oil
  • 1 tsp nigella seeds
  • 30g baby kale
  • 50g kale, thick stalks discarded
  • 400g vac-pac cooked beetroot, cut into chunks
  • 4 spring onions, sliced
  • a small bunch dill, roughly chopped
  • 200g pack feta, roughly crumbled
  • 1 lemon, juiced
  • 4 tbsp extra-virgin olive oil
  • 2 tsp honey
  • 1 tsp nigella seeds
  • 1/2 tsp sumac
  • a pinch  ground cinnamon


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Brush the pitta bread on both sides with 1 tsp oil and sprinkle with the nigella seeds. Bake in the oven for 10 minutes, turning halfway, until
    really golden and crisp.

  • STEP 2

    Whisk the dressing ingredients with some salt and pepper. Scatter the baby kale, kale, beetroot, spring onions, dill and feta over a salad platter.

  • STEP 3

    When the pitta is cool enough to handle, break into pieces and scatter over the salad, then drizzle over the dressing and use your hands to toss together, making sure all the leaves are coated in the dressing.


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