BABY KALE WITH HERITAGE BEETROOTS, FIGS AND RICOTTA

Kale is a nutritious superfood, which makes the perfect base for any salad. Combine with juicy figs and different coloured heritage beetroots, this salad is almost too pretty to eat.

4 heritage beetroots, a mixture of colours

2 tbsp Lucy Bee coconut oil, melted

4 ripe figs, cut into quarters

120g baby kale (or watercress)

200g ricotta

Himalayan salt and ground black pepper

FOR THE DRESSING

2 tbsp avocado oil

1 tbsp pomegranate molasses

1 tbsp cider vinegar

SERVES 4

Preheat the oven to 180°C/350°F/gas mark 4.

Wash the beetroot to remove any dirt. Coat the beetroot in the melted coconut oil and arrange on a roasting tray. Roast in the oven for 45 minutes, until the beetroot feel tender when pierced with a skewer. Set aside to cool.

Once cool, slice the beetroot into thin rounds. Place the beetroot, figs and kale in a large serving bowl. Lightly dress the salad and taste for seasoning. Add small spoonfuls of ricotta before serving.