Beetroot, Peppers & Pomegranate Salad - Recipe

PREP TIME: 10mins
COOKING TIME: 40mins

Serving Suggestion:
The salad will be amazing with hummus and my quick flatbreads (see my website)

How to quickly deseed a fresh pomegranate:
Cut the pomegranate in half (like you would and orange, through the equator, long side) hold a half cut side down in your hand, using your fingers as a sieve, over a dish or bowl, and whack it — firmly, & confidently with a wooden spoon releasing the seeds into the bowl. Remember to pick out the white bits, they are bitter.

Pomegranate juice:
In a separate bowl, squeeze the juice of the half firmly into the bowl - so good.

Serves 2 (easily doubled up)

Ingredients:
• 3 beetroots, peeled and diced into smallish cubes
• 2 red peppers, diced
• 1 yellow pepper, diced
• 100g good feta, cubed
• 100g fresh pomegranate seeds
• 3 handful rocket
• salt & pepper
• handful toasted pumkin seeds

Dressing:
• 50ml olive oil
• 2 tablespoons pomegranate molasses or balsamic vinegar
• Fresh pomegranate juice
• Raw honey (opt)
• pinch of salt

Method:
1. Preheat the oven to 200c and line two baking trays with baking paper.
2. Add the beetroot to one tray, add olive oil and season with salt & pepper, roast in the oven for 30-40 minutes, by this time the beetroot should be firm but soft enough for a knife to slide through. Remove and cool.
3. Add the peppers to another tray, season with olive oil, salt and pepper and pop in the oven with the beetroot to roast for 20 minutes. Remove and cool.
4. Add the dressing ingredients together and whisk to combine, taste and adjust the seasoning by adding more molasses/balsamic vinegar if needed. You can add a little raw honey if the dressing is too sour.
5. When ready to serve, add the rocket to a pretty salad platter, top with the beetroot, peppers and pomegranate seeds. Drizzle over the dressing and top with toasted pumpkin seeds if using. Enjoy!

Recipe by Adre's Kitchen