Warm broad bean, spinach and beetroot salad

Ingredients: 
4 medium beetroot
150g broad beans
300g spinach leaves
4 spring onipns
4tbs olive oil
1tbs balsamic vinegar
1/2 lemon
3 sun dried tomatoes
1/2tsp capers
1tbs olives
100g goats cheese
Method: 

• Pre-heat the oven to gas mark 4/180
• Slice the beetroot into thin wedges, toss in balsamic vinegar and 1tbps olive oil and roast in the pre-heated oven for 20-25 mins
• Steam the broad beans until tender (about 8 minutes)
• Wash, dry and tear up your spinach leaves
• Make your dressing by blitzing 3tbsp of olive oil with the juice of the lemon and adding the tomatoes, capers and olives
• Finely slice the onions
• Put all the ingredients in a bowl and gently mix together
• Break the cheese into small pieces and scatter over the top

Original Source: 
Izzy Silvester