Roast beetroot salad with feta and ginger dressing

The whole point of this salad is the dressing — unusual and very sharp.

Ingredients

• beetroot — 2
• feta or brined cheese — 100 g
• pumpkin seeds — 50 g

For the dressing

• garlic — 1 clove
• ginger — a small piece
• coriander — 3 sprigs
• salt — to taste
• wholegrain mustard — 2 tsp
• olive oil
• balsamic vinegar

Method

1. Roast the beetroot. Wash it well first, wrap each one in foil and roast at 180°C for about two hours. Take out and leave to cool.
2. Make the dressing. Chop the garlic clove and the ginger, then chop the herbs.
3. Put the garlic, ginger and herbs in a bowl, pour over olive oil, add balsamic vinegar to taste, 2 tsp of wholegrain mustard and salt, and stir.
4. Cut the beetroot as you like and put it in a salad bowl. Pour over the dressing and toss. Add pieces of feta and scatter with pumpkin seeds.