• Preheat oven to 180°C/350°F. Scrub and peel the beetroot then slice into ¼” thick rounds. Keep the colours separate to avoid staining them all red. Drizzle with olive oil, salt and pepper and toss to coat. Bake in a single layer in the preheated oven for 10 minutes then toss and bake for another 10-15 minutes or until fork tender.
  1 ½ pounds mixed beetroot, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper

Walnut & Pumpkin Seed Dukkah

• Toast the walnuts and pumpkin seeds in a skillet over a medium heat for 5 minutes until fragrant and the pumpkin seeds start to pop. Remove and set aside on a chopping board to cool. Once cool, roughly chop to even sizes.
  ¼ cup walnuts, 2 tablespoons pumpkin seeds
• In the same skillet toast the cumin seeds, coriander seeds, fennel seeds and black peppercorns for a few minutes until fragrant. Pour into a pestle and mortar and lightly crush into a medium/coarse powder. Toast the sesame seeds on their own for a few minutes until golden. Remove and add to a bowl.
  ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon fennel seeds, ¼ teaspoon black peppercorns, 2 tablespoons sesame seeds
• Add the chopped walnuts and pumpkin seeds to a bowl along with the crushed toasted spices and sesame seeds. Add the smoked paprika, dried oregano, sea salt flakes and stir together. Set aside for later.
  ¼ teaspoon smoked paprika, ¼ teaspoon dried oregano, ½ teaspoon sea salt flakes

Pomegranate dressing

• In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses honey, lightly crushed cumin seeds, salt and pepper until combined. Set aside.
  2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon pomegranate molasses, 1 teaspoon honey, ¼ teaspoon cumin seeds, ¼ teaspoon kosher salt, ¼ teaspoon black pepper

Assemble the salad

• Toss together the baby spinach, watercress and sliced shallot. Throw in the beetroot and mix together, then top with feta crumbles, pomegranate arils, crumbled walnuts and pumpkin seeds. Drizzle with the dressing, sprinkle over the dukkah and serve immediately.
  1 large shallot, ½ cup feta, ⅓ cup pomegranate arils, 2 cups watercress, 2 cups baby spinach, ¼ cup walnuts, 2 tablespoons pumpkin seeds