For the salad
6-8 baby beetroots
4 asparagus spears, blanched
1/2 spanish onion, thinly sliced
handful continental parsley, roughly chopped
handful fresh watercress
75g aged fetta
30ml extra virgin olive oil
1 tbsp natural yoghurt
pomegranate molasses - optional
what to do
For the salad:
Place beetroots in cold, salted water and bring to the boil. Cook until easily pierced with knife or skewer (about 20 minutes). Strain and allow to cool. Peel off skins while still warm and set aside. In a mixing bowl combine beetroot, asparagus, spanish onion, parsley, watercress Toss lightly with extra virgin olive oil to coat.
To assemble: Glide yoghurt on to your salad plate with the back of a serving spoon and spread over the plate.
Place salad in the centre of the plate, garnish with a good drizzle of olive oil and season with a generous amount of cracked pepper.
Dizzle with pomegranate molases if prefered, eat as a started or with rare roasted beef