Beetroot, Feta, Spring Onion and Pomegranate Salad

Crush garlic. Place red wine vinegar, garlic, 20ml (1 tablespoon) olive oil and cumin in a bowl. Season with salt and pepper, stir to combine and set aside.

Place hazelnuts, maple syrup and a pinch of sea salt in a non-stick frypan over medium heat. Cook, stirring occasionally, for 2–3 minutes or until maple syrup has reduced and is caramelised. Carefully transfer to a lined baking tray or plate and allow to cool completely. Once cooled, roughly chop.

Chop beetroot into large wedges. Roughly chop dill. Place burghul in a large, heatproof bowl and cover with 90ml boiling water. Cover with a tea towel or bowl and set aside to steam for 5 minutes

Cut spring onions into 3cm lengths. Place in a bowl with remaining oil, sea salt and pepper and toss to coat. Heat a chargrill pan or barbecue over medium high heat. Add spring onions and cook for 3–4 minutes or until lightly charred and softened. Set aside.

Halve pomegranate and holding one pomegranate half over serving bowl, tap the back with a wooden spoon to release the arils. Reserve remaining pomegranate half for another use. Place beetroot, dill, pomegranate arils, spring onions and dressing in the bowl, mix to combine and season.

Divide rocket leaves and burghul between bowls and top with beetroot salad. Crumble over feta and sprinkle with candied hazelnuts to serve.