Meditteranean Style Salad

large bunch of fresh pea shoots

3 chiogga beetroot, finely sliced

4 large tomatoes, sliced

10 radishes, sliced and halved

20 green or mixed olives, whole and halved

8 sun dried tomato halves, roughly chopped

2 tbsp capers, finely chopped

for the vinaigrette

3 tbsp extra virgin olive oil

1 tbsp cider vinegar

half tsp english mustard

1 tsp runny honey

pinch of salt & pepper

Lay out 3 dinner plates or bowls and divide the peashoots between them.

Place the beetroot, tomatoes, radishes and olives on top of the pea shoots.

Scatter over the sun dried tomatoes and chopped capers.

For the vinaigrette, put all the ingredients into a jam jar with a lid and give it a good shake until emulsified together. Drizzle over each salad and serve with wine and sunshine!