4 Australian pear of choice, quartered and cored (Packhams Triump or Beurre´ Bosc work great)
3 small beetroot (160g each) peeled, cut into wedges
3 tbsp olive oil
2 tbsp thyme leaves
1 tsp chilli flakes, optional
100 g baby rocket or spinach leaves
125 g marinated feta, drained
1 tbsp pistachio dukka
2 tbsp extra virgin olive oil
2 tbsp orange juice
1 tsp Dijon mustard
1 tsp maple syrup
Preheat oven to 230°C fan forced. Place beetroot in a single layer onto a microwave safe plate. Cover with damp paper towel, microwave for 5 minutes on high.
Meanwhile, combine oil thyme, chilli, and salt and pepper. Mix well. Arrange pears in a large roasting pan, spoon over half the oil mixture, turn to coat. Spoon the hot beetroot on a large sheet baking paper, spoon over the remaining oil mixture. Gather the baking paper edges and twist to secure. Add to the pan with the pears.
Roast 25-30 minutes, turning pears once, until pears and beetroot are just tender. Remove from the oven. Remove beetroot from the paper. Cool for 15 minutes.
Whisk the dressing ingredients together. Add the rocket or spinach to the pears and beetroot. Crumble over the feta and sprinkle with dukkah. Spoon dressing over the salad. Season, toss gently to serve.