Asparagus, Fennel, Pea, Mint and Feta Salad
Baby spinach leaves
1 bunch of asparagus
handful of peas
handful of mint
handful of sesame seeds (unhulled)
Boil the asparagus and peas for a couple of minutes and refresh under cold water. Throw the salad ingredients together and drizzle a little olive oil and white balsamic vinegar over.
Beetroot, Chard and Caper Salad
baby chard leaves
handful of curly parsley
white wine vinegar
Wrap the beetroot in tin foil and roast it in the oven for at least an hour (depending on size of beetroot). Once cooked, the skin is easy to peel off. Slice the beetroot, arrange over baby chard leaves. Sprinkle capers and chopped curly parsley on top. Top with a light salad dressing of olive oil and white wine vinegar.