• 2 raw beetroots
  • 1 small squash
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Sea salt
  • Small bunch of parsley
  • Small bunch of chives
  • 1 Avocado
  • 1 Pomegranates, seeds bashed
  • 70 grams Goats cheese
  • 40 grams Pumpkin seeds
  • 3 tablespoons olive oil
  • Juice of one lemon
  • 1 heaped teaspoon Dijon mustard
  • 1 tablespoon runny honey


  1. Peel the squash and cut into cubes. Rub with the spices and sprinkle over the salt and drizzle with olive oil. Place in the oven for about 15 minutes at 200°C.
  2. Place the beetroots into a food processor and blitz until it resembles rice. Set aside in a clean bowl.
  3. Finely chop the herbs, slice the avocado and bash the pomegranate.
  4. Toast the pumpkin seeds in a dry pan for a few minutes.
  5. Start dressing the salad. Add the herbs to the beetroot rice then toss through the olive oil, lemon juice, honey and mustard. Layer the beetroot rice with the squash cubes, top with avocado and crumble over the goats cheese. Sprinkle over the toasted seeds and pomegranate seeds.