Spicy Sweet Beetroot, Leek and Walnut Salad

Ingredients:

1. 600g Sweet Beetroots

2. 360g Leeks

3. 15g Fresh Coriander

4. 25g Rocket

5. 50g Pomegranate Seeds

6. 100g Walnuts

7. 4 Garlic Cloves

8. 1/4 tsp Chilli Flakes

9. 40ml Cider Vinegar

10. 2 tbsp Tamarind Water

11. Walnut Oil

12. Ground Oil

Directions:

1. Preheat the oven to 200ºC

2. Rub the beetroots with a light coating of olive oil and wrap individually in foil. Roast for 60–90 minutes, depending on their size.

3. Once cooked remove from the oven and set aside to cool.

4. When cool enough to handle, peel and dice the beetroots, place in a medium bowl and set aside.

5. Slice off and discard the ends of the leeks. Cut into 10cm segments. Steam for 10 minutes.

6. pat the leaks dry and cut each leek segment into 3 smaller pieces. transfer to a second bowl, separate from the beets, and set aside.

7. Meanwhile: finely slice and dice garlic cloves. in a medium jug mix together the garlic, chilli flakes, cider vinegar, tamarind water, walnut oil, ground oil and walnuts. Set aside for at least 10 minutes for all the flavours to come together

8. Divide the walnut dressing and the fresh coriander equally between the beets and the leeks and toss gently.

9. To serve layer a bed of rocket leave, the marinated leeks and then the marinated beets. Top with a sprinkle of pomegranate seeds.

10. Enjoy!