Ingredients
Method
1.Wash beetroot and trim the leaves leaving them about 1cm long. If the tapering root is very long, it can be trimmed to about 7cm.
2.Put beetroot in a saucepan and cover with cold water. Bring to the boil, lower the heat and partially cover the pan. Cook gently for about 20-30 minutes. To check if tender, remove a beetroot from the water in a slotted spoon, then pinch the skin. If it wrinkles easily, it is ready. Drain and cool, then remove stalks and leaves.
3.Heat 1 teaspoon oil in a small frying pan over medium heat and when hot, add pumpkin seeds. Cook for 2-3 minutes, stirring often, until lightly golden, then scoop them out of the pan with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with flaky sea salt.
4.Grill the bread over a barbecue grill rack heated to medium – keep an eye on it as it can quickly blacken. Rub bread with a cut clove of garlic, drizzle with a little extra virgin olive oil and sprinkle with flaky sea salt. Layer bread with watercress, beetroot, feta and pumpkin seeds and drizzle with pomegranate syrup. Serve immediately.
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