Ingredients
- 1 loaf crusty baguette
- 3 Ripe pears
- 4 large beetroot
- 200g feta cheese
- A few sprigs of fresh mint
- 1 large handful of sunflower seeds
- 3 tbsp Lemon Olive Oil
- 1 tbsp Pomegranate & Fig Balsamic
- 3 Ripe pears
Method
Peel and slice the pears and beetroots into small pieces, or use a mandolin or box grater. Mix them in a bowl with the lemon oil and the pomegranate & fig balsamic
Place the salad on serving plates, then crumble over the feta cheese.
Roughly chop the mint leaves, then sprinkle them over the salad with sunflower seeds.