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£2.10Price per unit
£2.10 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Put the beetroot wedges in a roasting tin and toss with 2 tbsp oil, 1 tsp vinegar, the cumin seeds, ground cumin and ½ tsp salt. Cover with foil and roast for 45 minutes. Meanwhile, put the halved pitta on a baking tray and bake for the last 5-10 minutes of the beetroot cooking time until crisp; set aside until cool enough to handle, then roughly chop or tear apart.
In a large bowl, stir together the lemon zest and juice, the remaining 3 tsp vinegar and 1 tsp salt, the garlic and the remaining 4 tbsp oil. Add the onion, celery and cooked beetroot and set aside to cool (about 20 minutes). Fold through the chopped herbs, torn pitta, radishes and most of the rocket. Taste and adjust the seasoning, adding more vinegar, if needed.
Pile the salad onto a large serving dish, crumble over the feta, then scatter with the reserved parsley, mint leaves and the remaining rocket. Add a drizzle more oil and a sprinkling of nigella seeds, if using.
Leftovers: Whip up feta in a mini food processor with some strained yogurt and soft herbs to make a simple dressing for salads.
The salad pairs well with Jardin de Roses AOP Languedoc Rosé, France, which is packed with aromas of grapefruit, cherry and strawberry.
Typical values per serving when made using specific products in recipe
Energy | 1,802kJ/ 433kcals |
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Fat | 28g |
Saturated Fat | 6.8g |
Carbohydrates | 30g |
Sugars | 12.9g |
Fibre | 6.3g |
Protein | 10g |
Salt | 3.1g |
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