Pea, broadbean, sheep's milk feta and beetroot salad
( SERVES 4 )
26/11/2008
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Ingredients
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| 3 | Baby beetroots |
| 1 | Olive oil |
| 1 cup | Peas, use fresh peas if you can |
| 1 cup | Broad beans, shelled |
| 2 cups | Baby spinach |
| 100 g | Ewe's milk feta, crumbled |
| 1 | Lemon, juiced |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Wash the beetroot. Slice them thinly into rounds while heating a little olive oil in a pan.
- When the oil is hot, cook the beetroot rounds a few at a time for one minute before turning and repeating.
- Continue, adding more oil if necessary but make sure the oil is hot before adding more beetroot.
- Lay the beetroot on paper towels and allow to cool.
- Blanch the peas and broad beans by plunging into boiling water for two minutes, drain, rinse with cold water and chill.
- Arrange the spinach leaves on plates or a platter, scatter over the peas, beans and feta. Squeeze over the lemon and drizzle with olive oil, arrange the beetroot slices and season.
Wine Match
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