KEY POINTS:
Serves 4
3 small beetroot
Olive oil
1 cup fresh peas
1 cup broad beans, shelled
2 cups baby spinach leaves
100g sheep's milk feta,
crumbled
Juice of 1 lemon
Sea salt and freshly ground black pepper
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.
- Detours, HoS