1 large beetroot, peeled and grated
2 carrots, peeled and grated
¼ cup raisins
¼ cup sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
1 x 400 grams tin chickpeas, drained and rinsed
3 tablespoons fresh mint leaves, chopped
sea salt and freshly ground pepper
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
1 teaspoon runny honey
¼ cup orange juice
1 teaspoon sesame oil
2 cloves garlic, crushed
3 tablespoons pomegranate molasses
1 handful rocket
100 grams feta cheese, crumbled
Combine the grated carrots and beetroot in a large bowl with the raisins, seeds, chickpeas and mint. Season.
Place all ingredients in a jar, put lid back on and shake well to mix. Pour over the salad, tossing well to coat. Leave for at least 30 minutes to infuse the flavours.
Make a base with the rocket, top with the salad, then sprinkle feta cheese over that.