Roasted Beetroot, Chickpea and Feta Grain Bowls with Pistachio Dressing

Ingredients

• 500 g raw beetroot
• 400 g tinned chickpeas
• 600 g cooked brown rice
• 200 g feta cheese
• 60 g shelled pistachios
• 4 tbsp olive oil
• 1 lemon
• 1 tsp ground cumin
• 20 g fresh mint

Method

1. 1

   Preheat the oven to 200°C. Peel and cut the beetroot into 2cm wedges. Toss with 2 tbsp olive oil, cumin, salt and pepper. Roast for 35–40 minutes until tender and caramelised.

2. 2

   Drain and rinse the chickpeas. Add to the beetroot tray for the final 10 minutes to crisp up slightly.

3. 3

   Blitz the pistachios with the remaining olive oil, lemon juice, a pinch of salt and 2 tbsp water to make a rough dressing.

4. 4

   Warm the brown rice in a saucepan with a splash of water.

5. 5

   Divide the rice between four bowls, top with roasted beetroot and chickpeas, crumble over the feta and scatter with fresh mint. Drizzle generously with the pistachio dressing.