An easy salad idea to put together for your next barbeque, using seasonal products!

You’ll need:

• 80ml red wine vinegar
• 1 tbsp honey
• 5 baby beetroots – raw
• 1 Baby fennel
• 4 purple figs roughly torn into quarters
• 100gm Persian fetta
• Seeds from 1 pomegranate
• 50g micro herbs
• 125 ml olive oil

Here’s what to do:

• Whisk the red wine vinegar and honey together in a bowl. Season to taste.
• Using a mandoline, thinly slice the beetroots, then add to the vinegar mixture and stir to combine. Set aside for 30 minutes to marinate.
• Meanwhile thinly slice the fennel with the mandoline.
• Drain the beetroots, reserving marinade, then layer on serving platter with the fennel, fig, and Persian fetta. Scatter over the pomegranate seeds and micro herbs.
• Whisk the olive oil into the reserved marinade and drizzle over the salad to serve.

Easy-peasy, super tasty, super nutritious & looks soooo festive.