Beet, Radish and Sheep Milk Feta Salad with Toasted Seeds

-Wash and spin dry 1-2 heads of lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Cut 1 bunch of Pink Beauty radishes into thin rounds.

-Put in a glass bowl and sprinkle generously with sea salt.

-Grate the following:

2 peeled Red Ace beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt

Some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

The salted and drained radishes.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)