Beetroot Salad

Beetroot Salad
4 medium beetroot
2 cups of cubed pumpkin
150g marinated feta cheese
1 lemon zest and juice
1 tsp mustard
1/2 cup coriander
spinach leaves
Place all the beetroot in a saucepan and boil for an hour, or until you can insert a knife through them (make sure you keep water topped up)
Rinse under a cold tap and rub away root and skin, chop in to 1 cm cubes
Place cubed pumpkin on baking tray with seasoning and a spray of oil and bake for 30 min on 200c
Add chopped coriander, marinated feta (minus oil)  and spinach to a bowl and mix
Add beetroot and pumpkin
Add lemon zest and juice and mustard, mix together and pour over salad

Add some chopped almonds or sunflower seeds over the top!