Potato beetroot crumble

Cook 2 medium sized beetroots in salty water until al dente. Peel and slice thinly. Peel and slice 500 grams of potatoes.

Mix the leftover of the feta dressing from 2 days ago with some low fat Greek yoghurt, a few chopped garlic cloves, a drizzle of olive oil, 1 teaspoon of dried basil, pepper and salt.

Put layers of potatoes and beetroot in an oiled dish. Spread some of the dressing in between the two layers.

Finish the dish with a crumble of a mixture of 100 grams of old bread, 3 table spoons of pumpkin seeds, 100 grams of feta cheese, pepper and a drizzle of olive oil.

Bake in the oven at 180° for 30-40 mins.

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