RAW BEETROOT-AND-FIG SALAD WITH POMEGRANATE AND FETA

Ingredients

• 4 Tbsp olive oil, to drizzle

• sea salt and freshly ground black pepper, to taste

• 1 punnet edible flowers, to serve

• A handful micro herbs, for serving

• Pomegranate rubies, to serve

• 8 fresh figs, sliced

• 4 rounds organic-feta cheese, halved

• 3 beetroots, thinly sliced

Cooking Instructions

1. Wash, peel and thinly slice beetroot and feta cheese. Half the figs and drizzle with oil oil

2. Garnish with pomegranate seeds, micro herbs and edible flowers.

3. Season to taste

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