Roasted Beet and Red Chowli Salad with Upbeat Vinaigrette

Method

To roast the beetroot:

Season the beetroot with salt, pepper and olive oil.

Wrap in aluminium foil and bake in a pre-heated oven at 180 degrees Celsius for 25-30 minutes.

Trim the beetroot by taking out the skin and cut these into cubes.

Leave the trimmings aside for later use.

Transfer the beetroot into a bowl and add the cooked red chowli, ripe mango, raw mango and tomato.


For the Vinaigrette:

In a blender, add all the leftover beetroot trimmings, orange zest, orange juice, a big pinch of salt and pepper, olive oil and mix well.

In a tray season the spring onions with salt, pepper and 1 tsp of olive oil.

Lightly grill these on a till a little black and soft.

Crumble the feta cheese in a small bowl.

Season it with zataar spice.

Pour the dressing over the beetroot and chowli salad and mix well.

Transfer the salad onto a plate, garnish with spring onions, grilled asparagus and the crumbled zataar spiced feta.