Nourishing Rainbow Salad With Greek Cheese & Lime

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

Boil a kettle

Top, tail and peel your carrot[s], quarter them lengthways and cut into batons

Drain your beetroot in a colander over the sink

Chop the drained beetroot into wedges

Place the carrot batons and beetroot wedges on a baking tray

Crumble your Greek cheese and your cumin seeds over the beetroot and carrots, then drizzle with your honey and 2 tbsp [3tbsp] [4 tbsp] olive oil and a pinch of salt and pepper

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

Meanwhile, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt 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 your 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) your ginger

Chop your coriander finely, including the stalks

Combine the chopped coriander, chopped ginger, juice of half or your lime[s] and 2 tbsp [3tbsp] [4 tbsp] olive oil

Season with a pinch of salt and pepper and mix well – this is your dressing

Slice the remaining lime into wedges for garnish