Chargrilled Feta and Beetroot Salad

Heat your oven to 200°C/400°F.

Drain your beetroot and place them on a parchment lined baking tray. Sprinkle with salt, then bake for 40 mins until charring on the outside.

Finely slice your garlic and finely chop your chillies. Finely chop your coriander. Cut one of your limes into wedges.

Heat a frying pan on a low heat with a little olive oil. Add your garlic and chillies and fry for a few mins until the oil has turned red and the garlic is just starting to turn golden. Tip into a bowl to cool.

Once cool, zest in 2 limes and add their juice. Add 3 tbsp olive oil, salt and pepper, then whisk to combine.

Toast your pumpkin seeds in a dry frying pan until just starting to go golden and release their oils. Sprinkle with salt.

Heat a griddle pan over a medium-high heat. Place a square of baking parchment on the pan, then pop your whole block of feta on top. Cook for 5 mins, then place another square of parchment on top and carefully flip it. Cook it for another 5 mins on the other side.

Once your beetroot are cool enough to handle, quarter them. Toss them with half your dressing and your coriander.

Assembly time. Carefully place your feta in the centre of a plate and surround it with beetroot. Sprinkle it with your pumpkin seeds and your remaining dressing. Serve with lime wedges and enjoy!