Salad of Roasted Beetroot, Pumpkin and Fig
- 1 medium beetroot
- 1 pumpkin
- 3 tablespoons (15g) of cooked black eyed peas
- 100g (3 1/3 cups) spinach leaves
- 50g (1 3/4 cup) sorrel leaves
- 2 fresh figs
- 1 lemon
- A clove of garlic
- 125ml olive oil
- Chopped herbs to your liking, like parsley, mint, coriander, spring onions