Ingredients 

2 medium beetroot, cut into wedges
3 handfuls peas
4 handfuls baby spinach, washed
1 pomegranate, arils removed
100g feta, diced
1 handful mint leaves

Dressing

3 tablespoons lemon juice
1 tablespoon pomegranate molasses
1 tablespoon honey
4 tablespoons extra virgin olive oil

Method

Heat oven to 180 degrees celcius. Place the beetroot on a baking tray and roast until tender, for approximately 30 minutes, turning after 15 minutes. Allow to cool

Blanche peas in boiling water for 30 seconds then drain and immerse in ice water. Drain well

Cut the pomegranate in half through the middle and remove the arils

Place the spinach on a serving platter. Spread the peas and beetroot evenly over the spinach

Sprinkle the pomegranate seeds, mint leaves and feta over the salad

For the dressing, stir together the first three ingredients and gradually whisk in the olive oil

Drizzle the dressing over the salad just prior to serving