Beetroot, Red Cabbage & Pomegranate Salad with Feta and Toasted Walnuts

A vibrant salad with sweet roasted beetroot, tossed with crisp red cabbage, sharp red onion and bursts of pomegranate all finished with salty feta cheese, toasted walnuts and a cumin and coriander dressing made with our Governor EVOO.

Ingredients (serves 4)

• 5 medium beetroot, peeled and cut into equal chunks
• ¼ red cabbage, finely shredded
• ½ red onion, thinly sliced
• Seeds from ½ pomegranate
• 150g feta cheese, crumbled
• Small handful fresh parsley, chopped
• Small handful of fresh coriander chopped
• 50g walnuts, roughly chopped

For roasting:

• 2 tbsp the Governor olive oil
• fresh thyme
• Salt

For the dressing:

• 5 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sumac
• Salt & pepper to taste

Method

1. Preheat oven to 200°C (180°C fan). Toss beetroot with olive oil and thyme and roast for 40- 50 minutes until tender and caramelised.
   Set aside to cool slightly. Remove the skins using a piece of kitchen roll.

2. Place walnuts in a dry pan over medium heat. Toast for 3–5 minutes until fragrant and lightly golden.

3. Whisk together olive oil, vinegar, cumin, sumac, coriander, and salt.

4. In a large bowl, combine cabbage, red onion, and beetroot. Pour over the dressing and toss to coat.

5. Scatter over pomegranate seeds, toasted walnuts, feta, and fresh herbs.

6. Serve slightly warm or at room temperature.