Name: Roasted Beetroot, Orange & Pomegranate Salad
Total time: PT1hour15minutes
Yield: 2
Ingredients: 4 medium beetroot; 2 tbsp olive oil; 1 x 250g pouch Merchant Gourmet Turkish Style Bulgur & Rice; Salt and black pepper; 150g full-fat Greek yoghurt; 1 tsp ground cumin; 1 tsp honey; Juice of ½ orange; Pinch of salt; 2 large oranges, segmented; 3 tbsp pomegranate molasses; 1 tsp olive oil; Small squeeze lemon juice; 50g hazelnuts, toasted and roughly chopped; Seeds of ½ pomegranate; Small handful parsley; Fresh dill fronds; Flaky sea salt; Extra virgin olive oil, for drizzling

Roasted Beetroot, Orange & Pomegranate Salad

Sweet roasted beetroot, juicy orange segments and Turkish Style Bulgur & Rice are layered over a silky cumin yoghurt and finished with pomegranate molasses, toasted hazelnuts and fresh herbs. Vibrant, colourful and full of contrasting textures, it's a beautiful dish for sharing.

Preheat the oven to 220°C.
Drizzle the beetroot with the olive oil, season with salt and pepper and wrap individually in foil.
Roast for 45–60 minutes, until a knife slides through easily. Leave to cool slightly, then peel and cut into wedges.
Meanwhile, whisk together the yoghurt, cumin, honey, orange juice and salt until smooth. Chill until needed.
Heat the Merchant Gourmet Turkish Style Bulgur & Rice according to the packet instructions.
Carefully segment the oranges, removing all peel and pith.
Toast the hazelnuts in a dry frying pan for 5–6 minutes until golden, then roughly chop.
Mix together the pomegranate molasses, olive oil and lemon juice to loosen.
Spread the cumin yoghurt across the base of a serving platter.
Spoon over the warm Turkish Style Bulgur & Rice, leaving some yoghurt visible.
Arrange the beetroot and orange segments over the grains.
Scatter over the hazelnuts, pomegranate seeds, parsley and dill.
Drizzle with the pomegranate dressing, a little extra virgin olive oil and finish with flaky sea salt.