Cumin Roasted Beets and Grilled Pepper Salsa

Serves 4-6

 

INGREDIENTS

4 medium beetroots, cut into wedges

oil

1 teaspoon ground cumin

pinch of sea salt

 

Grilled Pepper Salsa

3 red capsicums, deseeded and sliced

200 g (7 oz) cherry tomatoes

3 cloves garlic, crushed and roughly chopped

oil

pinch of sea salt

black pepper

1⁄4 preserved lemon, finely chopped, flesh included

handful of fresh herbs, roughly chopped

1⁄2 cup walnuts, toasted and roughly chopped

2 heaped tablespoons coconut yoghurt

 

To Serve

fresh rocket

 

METHOD

Preheat the oven to 200°C (400°F).

Place the beetroot wedges on a baking tray, drizzle with oil and sprinkle with cumin and sea salt. Toss together.

For the Grilled Pepper Salsa, place the capsicums, cherry tomatoes and garlic on another baking tray. Drizzle with oil and sprinkle with sea salt and pepper. Toss to combine.

Place both baking trays in the oven, with the capsicums and tomatoes on top. Cook the capsicums and tomatoes for 10 minutes, then remove from the oven. Continue cooking the beetroot for another 15 minutes. Remove from the oven and allow to cool.

Add the preserved lemon, herbs, walnuts and beetroot to the tray with the cooked capsicums and tomatoes. Toss gently to combine. Add the coconut yoghurt and toss again gently.

To serve, place a couple of good handfuls of rocket on the bottom of a dish and top with the beetroot mix.

Leftovers will keep in an airtight container in the fridge for up to 2 days.