300g/10½oz cooked beetroot, cut into wedges
50²µ/1¾´Ç³ú kale, tough stalks removed and roughly chopped
2 lemons, juice only
2 spring onions, trimmed and thinly sliced
1 tbsp Dijon mustard
100g/3½oz frozen edamame beans
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
15g/½oz shelled pistachios or toasted walnuts
30g/1oz feta