1 cup of chopped pumpkin (dice size)
1 whole red beet
100g feta
good sized bunch of endive or rocket
1/5 teaspoon of ground fennel
olive oil
pierce a few tiny pricks in the beet and wrap in foil, bake in the oven on 200c for at least 1hr for a cricket ball sized beet.
coat the chopped pumpkin in a splash of olive oil and sprinkle with the ground fennel. roast for 30mins.
once the beet is cooked remove from the foil and peel the skin off, cut into chunks.
pull apart the endive and drizzle with a splash of olive oil and toss through the feta, pumpkin and beets. season to taste.
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