Warm Pear, Beetroot and Feta Salad

I recently went for dinner at The Elk In The Woods on Camden Passage, London, and I had a delicious feta salad – it was so good I had to try and recreate it here. I’ve slightly adapted it by adding little gem lettuce, mixed seeds and using radish sprouts rather than mung bean sprouts – keep reading for the recipe…


  • Chicory
  • Little Gem Lettuce
  • 1 Pear (I used Comice because it’s nice and crunchy)
  • Beetroot (I used pre-cooked beetroot, but if you have more time over roasted fresh beetroot is amazing)
  • Feta
  • China Rose Radish Sprouts (they have a beautiful pinkish colour)
  • Mixed Seeds
  • Mint leaves
  • Good quality olive oil, white wine vinegar, juice of a fresh lime


I prepared this for 2 people as a small main course, but it’s equally good as a starter.

Cut the pear lengthways into eights, and cut 2 beetroots into quarters, place on a tray and put under preheated grill for 5 mins, until the pear is just about to turn brown.

Put the sprouts in a bowl (I used about 2 handfuls) and crumble in 3/4 of a block of feta. Add a couple of spoonfuls of mixed seeds and chop in several mint leaves.

Prepare the dressing – use 3 parts olive oil, 1 part vinegar and 1 part lime juice, add salt and pepper to taste. Mix the dressing until it’s come together and then mix 2/3rds into the feat and sprout mixture.

Once the pear and beetroot is ready arrange on plates with the lettuce and chicory leaves, dress these with the remainder of the dressing. Add the feta mixture to the centre and you’re done!