Nourishing Rainbow Salad With Feta & Lime

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Top, tail and peel the carrots, quarter them lengthways and cut into batons

Cut each beetroot into 8 wedges

Place the carrot batons and beetroot wedges on a baking tray

Crumble the feta over the beetroot and carrots and sprinkle the cumin seeds over, then drizzle with the honey and 2-3 tbsp olive oil and season lightly with salt and pepper

Put the tray in the oven for 15 min or until the carrots are slightly tender with some crunch

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 7-9 min or until tender with a slight bite

Once done, drain and return to the pot

Meanwhile, heat a medium pan over a medium-high heat

Once hot, add the pumpkin seeds and toast for 3 min or until slightly darkened and starting to pop

Set the toasted pumpkin seeds aside until serving

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Chop the coriander finely, including the stalks

Combine the chopped coriander, chopped ginger, juice of 1/2 [1] lime and 2 tbsp [4 tbsp] olive oil

Season generously with salt and pepper and mix well – this is your dressing

Slice the remaining lime into wedges for garnish