Ingredients:
500g beetroot, trimmed, peeled and cut into wedges
2 tbsp olive oil
1 tsp cumin seeds
2 garlic cloves finely chopped
250g hot smoked salmon
1 tbsp capers
1 tbsp cider vinegar
3-4 sprigs mint
Handful of fresh parsley
150g rocket or baby spinach or a mix of the two
2 tbsp toasted walnuts
Preheat oven to 200C. Place beetroot in a roasting tray, drizzle with 1 tbsp olive oil scatter over cumin seeds and cover tray with foil, roast for 45 mins. Then discard foil and stir in onions and garlic. Cook the vegetables for a further 15 mins or until they are tender.
Remove from the oven and spoon into a large bowl with the remaining ingredients. Toss everything together just before serving.
