Roast pear, beetroot and feta salad

4 pears, quartered, cored

3 (160g each) small beetroot, peeled, cut into wedges

3 tbsp olive oil

2 tbsp thyme leaves

1 tsp chilli flakes, optional

100 g baby rocket or spinach leaves

125 g marinated feta, drained

1 tbsp pistachio dukkah

Dressing

2 tbsp extra virgin olive oil

2 tbsp orange juice

1 tsp Dijon mustard

1 tsp maple syrup

Preheat oven 230°C fan forced. Place beetroot in a single layer onto a microwave-safe plate. Cover with damp paper towel, microwave 5 minutes on High.

Meanwhile, combine oil, thyme, chilli and season salt and pepper. Mix well. Arrange pears in large roasting pan, spoon over half the oil mixture, turn to coat. Spoon the hot beetroot on a large sheet baking paper, spoon over remaining oil mixture. Gather the baking paper edges and twist to secure. Add to the pan with the pears.

Roast 25-30 minutes, turning pears once, until pears and beetroot just tender. Remove from the oven. Remove the beetroot from the paper. Cool 15 minutes.

Whisk dressing ingredients together. Add the rocket or spinach to the pears and beetroot. Crumble over the feta and sprinkle with dukkah. Spoon dressing over the salad. Season, toss gently to serve.

Tip - Serve with roast chicken, lamb or pork for main meal. Also great with schnitzel or seared sirloin. Add peeled cooked prawns or prosciutto for a delicious lunch or light meal

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Roast pear, beetroot and feta salad