Beetroot And Feta Salad

• OK
  cooked bulgur wheat (water, bulgur wheat)
• OK
  balsamic roasted beetroot wedges (15%) (beetroot, balsamic vinegar [wine vinegar, concentrated grape must], sugar, rapeseed oil, cornflour, salt, parsley, thyme)
• OK
  pickled beetroot (13%) (beetroot, water, cider vinegar, sugar, salt)
• OK
  green lentils

  Dried legumes that cook into a soft, earthy-tasting legume. Common staple in soups and stews.
• OK
  feta pdo cheese (sheep's milk, goat's milk) (12%)
• OK
  cooked white quinoa (water, white quinoa)
• OK
  cooked red quinoa (water, red quinoa)
• OK
  spinach

  Leafy green vegetable commonly used as a fresh or cooked ingredient.
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  chives

  A fresh herb with a mild onion-like flavor, commonly used as a seasoning or garnish.
• OK
  sun dried tomatoes
• OK
  sugar

  Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
• OK
  sunflower oil

  A neutral-tasting culinary oil pressed from sunflower seeds, rich in unsaturated fats and commonly used for frying and dressings.
• OK
  white wine vinegar

  A clear, mild vinegar made from fermented white wine, used for acidity in dressings, marinades, and pickling.
• OK
  barley malt vinegar

  A vinegar produced by fermenting barley malt with acetic acid bacteria to create a tangy, acidic liquid used in pickling, condiments, and dressings.
• OK
  lemon zest

  Fresh citrus peel grated or shredded to add aroma and brightness; contains essential oils and zest oils.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  spirit vinegar

  A clear, distilled vinegar typically made from fermented alcohol (ethanol) and used for pickling, flavoring, and preservation.
• OK
  cornflour

  Ground corn starch used as a thickening agent in cooking and baking.
• OK
  black pepper

  A common spice made from dried peppercorns of the Piper nigrum plant, used to add pungent heat and aroma to dishes.
• OK
  brown mustard seeds

  Brown mustard seeds are seeds from the mustard plant (Brassica species) used whole or ground to make mustard condiments and flavorings. They have a peppery, slightly pungent flavor and are a common pantry spice.
• OK
  parsley

  A fresh green herb used to flavor and garnish dishes; commonly added chopped leaves.
• OK
  garlic

  A bulbous aromatic spice used to impart savory flavor in cooking; can be used fresh, sautéed, roasted, or in powder form.
• OK
  basil

  A leafy herb used fresh or dried to flavor dishes; not typically processed as a food ingredient beyond drying or freshness.
• OK
  rosemary

  A fragrant herb used fresh or dried to season dishes and compounds like oils and butters.
• OK
  garlic purée

  Pureed garlic, often used as a flavoring base.
• OK
  tarragon

  A fresh or dried leafy herb with a distinctive anise-like aroma, used to flavor various dishes.
• OK
  thyme

  A small, woody perennial herb with fragrant leaves used to flavor dishes, soups, and stews.
• OK
  antioxidant (ascorbic acid) allergy advice:

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