Pea, broadbean, sheep's milk feta and beetroot salad

Ingredients

1	Olive oil
3	Baby beetroots
1 cup	Peas, use fresh peas if you can (Main)
1 cup	Broad beans, shelled
2 cups	Baby spinach
100 g	Ewe's milk feta, crumbled
1 to taste	Salt & freshly ground pepper
1	Lemon, juiced

Directions

1. Wash the beetroot. Slice them thinly into rounds while heating a little olive oil in a pan.
2. When the oil is hot, cook the beetroot rounds a few at a time for one minute before turning and repeating.
3. Continue, adding more oil if necessary but make sure the oil is hot before adding more beetroot.
4. Lay the beetroot on paper towels and allow to cool.
5. Blanch the peas and broad beans by plunging into boiling water for two minutes, drain, rinse with cold water and chill.
6. 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.