Crunchy Beetroot Salad with Feta and Pear

Ingredients:

• 3 ripe pears
• 4 large beetroot
• 200 g feta cheese
• a few sprigs of fresh mint
• 1 large handful of sunflower seeds , optional
• LEMON OIL DRESSING
• 1 lemon
• extra virgin olive oil

Instructions:

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

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