Beetroot and feta salad

Beetroot and feta salad

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 beetroot
250g pumpkin, cut into 2 cm cubes
2 large handfuls rocket
1 small red onion, sliced
2 ripe tomatoes, diced
100g bulgarian feta
2 heaped tablespoo Dukkah

Dressing

Quantity Ingredient
3 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 160°C. Wrap the beetroot in foil and bake for 20 minutes, then add the pumpkin cubes and cook for another 20 minutes, or until the beetroot is soft and the pumpkin is golden. Set aside to cool. Peel and chop the cooled beetroot.
  2. To make the dressing, whisk the pomegranate molasses with the olive oil until combined.
  3. Put the rocket in a serving bowl and top with the beetroot, pumpkin, onion and tomato. Drizzle with the dressing, then crumble the feta over the salad. Sprinkle with the dukkah to serve.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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