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BEETROOT & FETA SALAD:
4 cooked beetroot, peeled
300 g baby spinach leaves
1/2 cup feta, crumbled
1/4 cup pumpkin seeds
1/2 cup olive oil
1/4 cup lemon juice
2 Tbls @laagerrooibostea syrup :
2 cups water
6 teabags @laagerrooibostea
2 cups castor sugar
Salt and pepper
To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
Mix all the dressing ingredients together and set aside.
Layer the salad ingredients into a salad bowl. Top with pumpkin seeds and drizzle with rooibos dressing.