Pink and Green Salad

Ingredients:

Peas
Fresh Mint (lots)
Fetta
Beetroot

Cook the peas and allow to cool (soak them in iced water if you need to speed this process up). Roughly chop the mint and fetta, and peel and grate the raw beetroot. Throw all the ingredients in a large bowl, and toss. The beetroot will stain the fetta a hot pink colour almost immediately.

Dress with raspberry vinaigrette and olive oil.


NB Peas can be substituted for other lovely green vegies such as green beans, or broad beans. All other ingredients remain absolutely essential.