Roasted beetroot and marinated feta salad with dill and toasted almonds recipe | delicious. magazine

Ingredients

• For the marinated feta
• 200g good quality feta cheese
• Extra-virgin olive oil for marinating
• 2 fresh rosemary sprigs
• 1 bay leaf
• Peeled zest 1 lemon
• ½ tsp chilli flakes
• 2 garlic cloves, lightly bashed
• For the salad
• 10 beetroot (try to find a mix of colours), peeled, cut into wedges
• 2 tbsp olive oil
• 100g blanched almonds, roughly chopped
• 3 tbsp pomegranate molasses (see tips)
• 1 small bunch fresh dill, finely chopped
• 1 banana shallot, finely chopped
• 140g peppery salad leaves (we used rocket and watercress)