2 long red chillies, halved, deseeded and finely sliced
For the dressing
5 tbsp olive oil
5 tbsp honey
5 tbsp lemon juice
1 tbsp Dijon mustard
Method
Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
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