Beetroot and Chickpea Salad

Directions

Preheat the oven to 180°C. Wash and peel your beetroot and cut it into bite-sized chunks- cubes or wedges will both work.

Toss the beetroot in olive oil and salt, and spread out in a single layer on a baking tray. Scatter with the cumin seeds. Drain and rinse the chickpeas, and spread them out in one layer on a different baking tray. Toss with olive oil and salt.

Pop both baking trays in the oven. Roast for half an hour, or until the beetroot is cooked through and caramelised at the edges. The chickpeas should be golden brown and crunchy.

Allow to cool a little, then toss the beetroot, chickpeas, and rocket or mizuna with the cheese (if using). Add a little more olive oil and the lemon juice.

Serve warm or at room temperature.