Blue Cheese, Beetroot and Sprouting Seed Salad

I made this using leftovers in the fridge. The combination of blueberries and blue cheese dressing lends a sweet and salty note that really works well with the earthy beetroot.  For a more substantial supper dish add slices of smoked mackerel or tuna

3 ready cooked beetroot, diced
a handful of sprouting mung beans and chick peas
2 tomatoes, diced
1/2 punnet of blueberries
1/2 cucumber, diced
roughly torn watercress or any other salad leaves
1 tin of hearts of palm, drained and chopped
1 small tin sweetcorn drained
1 handful alfalfa and pumpkin seeds
1 tablespoon of blue cheese dressing

Combine all ingredients. Sprinkle over the alfalfa and pumpkin seeds and serve.

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