• To ensure super crisp pastry- cook on a hot baking tray- and when it cools put it on a wire rack for a few minutes before serving to stop it getting soggy.
• We have removed nuts from the recipe to bring a new twist. We have used tahini for a lovely savoury, sesame flavour and pink pickled onions & pumpkin seeds for a vibrant topping.
• Pistachio and pomegranate topping has been replaced with pickled red onions and pumpkin seeds which still gives a vibrant visual.

Try It With:

• Great with our Trio of Greens and some feta (vegan or regular) crumbled over the top just before serving.
• Or keep our butternut squash galette plant-based and serve with hassleback roasted new potatoes, garlicky green beans with kale, Tenderstem broccoli and sesame seeds.
• A winter salad with chopped romaine leaves, pecans, pomegranate seeds and crumbled gorgonzola. Make a sage vinegarette with olive oil, apple cider vinegar, Dijon mustard, honey and finely chopped sage.

Wine Pairing:

• A Falanghina from Italy with its floral, citrus flavours would be a great match. Or try a good bright Riesling – just make sure it’s dry and crisp, not sweet.

• All the veg is prepared by hand in our kitchen, just like you would at home.
• Our chefs add pearl barley and red quinoa to help create a real range of textures.
• It is wrapped in puff pastry and garnished with pomegranate seeds and nibbed pistachios.

Serves 4-6

350g / 8 small beetroot cooked beetroot (unvinegared)

120g quinoa

150g rocket

200g feta, crumbled (omit if serving to vegans)

4tbsp pumpkin seeds

6tbsp olive oil

4tbsp lemon juice

1tsp balsamic vinegar

3 sprigs of fresh thyme leaves

Black pepper to taste

Method

1 – Heat the oven to 200°C Electric / 180° Fan / Gas 6. Cut each beetroot into 4-6 wedges and arrange in a roasting tin. Mix together 1tsp fresh thyme, the balsamic vinegar and 2tbsp olive oil and pour over the beetroot. Season well and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 20mins and then allow to cool.

2 – In the meantime, rinse the quinoa in cold water (helps to remove the starch and stops the grains sticking together once cooked) before placing in a small saucepan. Cover with 200ml water, bring to the boil and then reduce the heat. Cook covered for 10-12mins or until tender. Drain and allow to cool slightly.

3 – Make the dressing by mixing together the 4tbsp olive oil with the lemon juice and remaining thyme leaves. 

4 – Arrange the rocket leaves on a serving plate / bowl. Top with the quinoa, beetroot wedges, the crumbled feta (if using) and the pumpkin seeds. 

5 – Drizzle the salad with the dressing and season with cracked black pepper.