Roasted beetroot & orange salad with Parmesan granola

SERVES 4

“The crunch flavour on top is perfect – no boring salads for me – thanks! The ‘ granola’ can be kept in a sealed container for a week or so”

INGREDIENTS For the salad

3 raw beetroots, sliced into wedges 4 shallots, peeled and sliced in half 2 garlic cloves, sliced

1 bulb fennel, sliced (optional) 2 oranges, peeled and sliced 100g baby spinach leaves

For the granola

3 tbsps sesame seeds 2 tbsps sunflower seeds 2 tbsps pumpkin seeds 3 tbsps walnuts, chopped 1 tbsp olive oil

3 tbsps grated Parmesan

For the dressing

Juice of 2 oranges

2 tbsps red wine vinegar 4 tbsps olive oil

½ tsp wholegrain mustard ½ tsp honey

½ tsp paprika

METHOD

1 Pre-heat the oven to 170°C/fan 150°C/ gas 3. 2

Place the beetroot, shallots and garlic in a roasting tray and drizzle with a little olive oil and bake for about 30 minutes. 3 At the same time, mix all the ingredients for the granola and place on a lined roasting tin and bake for about 10 to 12 minutes. Keep an eye on it as it can burn easily. 4

For the dressing, whisk all the ingredients together and set aside. To assemble, place the vegetables on a serving platter, then arrange the fennel slices, orange slices and spinach leaves around the platter. Spoon the dressing over and sprinkle the granola over the top and serve immediately with a little extra dressing.