Feta, pear, beetroot, celery & land cress salad

with walnuts & a plum, balsamic dressing

If you have an uncooked beetroot, this will need boiling for 45 minutes or so beforehand. Another measure that can be taken, if desired, is to toast the walnuts. With this taken care of, it is largely just combining the ingredients in a bowl and eating from this point on.

Take a large salad bowl, roughly tear apart the land cress, slice the radicchio and add to the bowl.

Slice the beetroot into sticks, the celery and pear into thin pieces and scatter over the leaves, followed by the walnut pieces and the ewes milk feta crumbled over.

For the dressing, stir the plum jam, balsamic vinegar, rapeseed oil and salt together. Add small splashes of water until the dressing is loose enough to fall off the spoon then drizzle over the salad.

Serve with a bit of bread.


You don't often hear the term 'winter salad' epescially one that contains with leafy components. Both land cress and radicchio can be grown through the winter if covered when frosts or colder weather is setting in.

a bleak winter's bounty…

If you have not tried land cress; it is similar to water cress, but obviously grown on dry land, also packed with vitamins, antioxidants and plenty of other health benefits a nutritionist could go nuts over. Eaten raw or cooked; flavour wise, much like water cress, slightly bitter and tangy, which works well with the earthy and sweet pairings in this salad. An ingredient that is not seen too often in the super markets but will thrive like a weed if kept watered in your garden, to use whenever you want!

Exmoor, Devon
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