5:2 Diet - Potato and Beetroot Salad with Mozzarella = 300 calories

Ingredients

• 20  baby beets in vinegar 
• 2 tbsp balsamic vinegar 
• 0.5  courgette grated
• 1 handful optional: dill fresh chopped
• 1 ball mozzarella cheese light
• 3 tbsp olive oil 
• 4 servings grinding of pepper black good
• 20  baby plum tomatoes 
• 500 g charlotte potatoes cooked halved

Equipment

• food processor
• whisk

Directions

1. Before assembling your salad, pat the beetroot dry on kitchen paper, or your salad with turn pink. Divide the potatoes, mozzarella, tomatoes, courgette and beetroot between 4 plates, then make your dressing.
2. To make your dressing, simply whizz up the oil, vinegar and herbs together and season with black pepper. You can also do this with a fork or whisk, but I have a mini food processor that is perfect for these small jobs.
3. Dress the salad and serve. You may season with salt if you think it needs it.
4. Enjoy!