Peel the avocado and chop into ½ inch chunks. Chop the beetroot into ½ inch chunks. Finely slice (chiffonade) the basil leaves.
1 medium ripe avocado, 4 small beetroots (beets), ¼ cup basil leaves
Place the avocado, beetroot, sliced basil, feta chunks, salad leaves and grains into a large mixing bowl.
⅓ cup feta chunks, 2 cups baby salad leaves, 250 g packet cooked mixed grains (about 2 cups)
Place a small frying pan over medium heat. Add the pumpkin seeds and toast until they begin to pop out of the pan, about 5 minutes. Set aside to cool.
2 tablespoons pumpkin seeds
Add the dressing ingredients to a small bowl or jar. Whisk or shake until the dressing is emulsified and well combined.
2 teaspoons Dijon mustard, 3 tablespoons lemon juice, 3 tablespoons olive oil, ½ teaspoon honey, ¼ teaspoon fine sea salt, freshly ground black pepper
Pour the dressing over the salad ingredients and toss gently to combine.
Divide the salad between two plates to serve and sprinkle with the toasted pumpkin seeds.