2 beetroots, diced
1 red pepper, diced
1 yellow pepper, diced
100g feta
100g pomegranate seeds
A handful of rocket leaves
Dressing:
50ml olive oil
1tbsp pomegranate molasses
Salt
Heat the oven to 210C.
Roast the beets for 15-20 minutes or until tender.
Roast the peppers for 10-15 minutes.
To make the dressing, mix olive oil and pomegranate molasses. Season to taste.
Combine all ingredients together.