This vibrant salad is a great combination of sweet, sour and savoury! Crispy croutons, roasted pumpkin seeds or almonds add another layer of flavour and crunch to the salad.
Place the mini beetroots in a pan with a shallow amount of boiling water. Add the salt and sugar. Bring back to the boil and simmer on a low heat for 30 minutes. Rinse the beetroots under cold running water and remove the skins. Halve the beetroots.
Meanwhile, combine the olive oil, mustard and vinegar to create a vinaigrette. Season with salt and pepper.
Slice the red onion into thin, half rings. Slice the figs into wedges and crumble the feta or slice into small cubes.
Arrange the mixed salad leaves in a bowl and divide the cooled beetroot, onion, figs and feta over the salad. Drizzle with the vinaigrette and garnish with the physalis.
Tip: Make your own croutons by slicing old bread into cubes. Heat some olive oil and a finely chopped clove of garlic in a frying pan. Fry the cubes until crisp and golden. Season with dried thyme and salt.
