Serves 1

Beetroot and feta are the kind of items you may find already in your fridge, but if not they are easily sourced from shops and supermarkets and, combined with a few leaves, they make this lovely early-summer salad. It's always better if you cook your own beetroot, but some of the pre-cooked beetroot on the market is of pretty good quality and make this dish even easier to create if you're in a rush.

150-200g cooked beetroot, skins removed
A few small tasty salad leaves like rocket, watercress, landcress etc
60-70g good-quality feta cheese
Peeled segments from 1 orange
2tsp white wine vinegar
A squeeze of lemon juice
1 tbsp olive oil
Salt and freshly ground black pepper

Cut the beetroot into wedges or even-sized chunks and arrange on serving plates with the salad leaves, orange and feta. Mix the vinegar, lemon and olive oil and season to taste, then spoon over the salad.