Feta Mint Polyphenol Salad *recipe*

A food trick on busy weeks (especially if you don’t have time to meal prep) is to have cupboard staples and food in the fridge, which has a longer shelf-life. This will mean that even on those days / evenings you’re tempted to get a takeaway, your kitchen will convince you otherwise. You’ll have everything you need to make a quick and nutritious meal - in the same time it would take to decide and order a takeaway.

Here’s an example of some ingredients which can sit in your cupboard and fridge and make a quick meal (for the salad recipe below):

• Fridge: Feta, cooked beetroot, cucumber, red onion

• Cupboard: Dried mint, extra virgin olive oil, apple cider vinegar, sea salt and pepper

Feta Mint Polyphenol Salad

Beetroot, red onion and extra virgin olive oil are rich in polyphenols, so you get a good dose of their antioxidant, anti-inflammatory and neuro-protective benefits in this recipe.

To make it, you’ll need (serves 2):

• 1 small red onion

• 2 cooked beetroots

• 1/2 cucumber

• 1/2 packet of feta

• 1 tsp of dried mint

• Small splash of apple cider vinegar

• Drizzle of extra virgin olive oil

Finely chop the red onion, beetroot, cucumber and feta. Add the mint, extra virgin olive oil, seasoning, apple cider vinegar and mix well. Eat on its own or with a toasted wholewheat pitta or buttered sourdough bread.