Fresh Tangerine Salad with Roasted Beetroot

Ingredients:

• 1 medium size tangerine

• 1/4 cup pine nuts and walnuts

• 1/2 cup fresh beetroot (cut in chunks)

• 1 table spoon of butter

• sea salt and fresh ground pepper

• Olive oil

• 5 sage leaves

• 2 baby zucchini

• 1/4 cup shelled broad beans

• 1 bunch asparagus

• 1/2 cup broccoli

• 1/2 cup sugar snap peas

• 2 tablespoon white wine vinegar

• 1/2 cup feta cheese

Methods:

• Preheat over to 180°C

• Season beetroot with butter, salt and pepper and wrap in foil (Pop them in oven for 25-30mins)

• Sauté sage leaves in olive oil until crisp

• Using the same pan, sauté zucchini on all sides for 1.5 minutes.

• Bring water to boil in saucepan and add broad beans and cook for 45 seconds.

• Drain, leave to cool and remove outer layers.

• Steam remaning veggies until tender

• Make dressing by adding olive oil, wine vinegar, salt and pepper

• Add salad to to bowl and toss with dressing

• Add feta cheese, tangerine, nuts and fold roast beet root to salad