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Take a large round flat plate/platter and place a small bowl in the middle so that you are making the wreath shape. We will fill the round gap in the middle.
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Preheat your oven to 180 degrees
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Take a small baking tray and place your walnuts on top, add the honey and season well with salt.
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Roast in the oven for around 10 mins until toasted, stirring a few times to distribute the honey, and make sure they don’t burn.
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While the walnuts are roasting, scatter the salad greens over the plate, in the wreath shape.
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Drizzle over a little balsamic glaze.
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Drain your beetroot and place them artfully around the wreath.
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Take dollops of beetroot relish and add these around the salad.
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Finish with the diced feta and walnuts
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Drizzle with a little olive/avocado oil, season with salt & pepper and serve