Ingredients
- 4 tbsp of olive oil
- 500 g of cooked beetroot
- 2 garlic cloves, finely sliced
- 1 bunch of red chillies, finely chopped
- 200 g of feta
- 1 bunch of coriander, finely chopped
- 3 limes, zested and juiced
- 30 g of pumpkin seeds
Method
Step 1
Heat your oven to 200°C/180°C fan/gas 6. Drain the beetroot and place it on a baking tray lined with baking paper. Sprinkle with salt, then bake for 40 mins until charred on the outside.Step 2
Heat a frying pan on a low heat with a little olive oil. Add the garlic and chillies, then fry for a few mins until the oil has turned red and the garlic is just starting to turn golden. Tip into a bowl to cool.Step 3
Once cool, add the zest and juice of the limes. Add 3 tbsp of olive oil and season with salt and pepper, then whisk to combine.Step 4
Toast the pumpkin seeds in a dry frying pan until they just start to go golden and release their oils. Sprinkle with salt.Step 5
Heat a griddle pan over a medium-high heat. Place a square of baking parchment on the pan then pop the whole block of feta on top. Cook for 5 mins, then place another square of parchment on top and carefully turn it over. Cook it for another 5 mins on the other side.Step 6
Once the beetroot is cool enough to handle, quarter it and toss it with half the dressing and coriander.Step 7
Assembly time. Carefully place the feta in the centre of a plate and surround it with beetroot and your dressing.