Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Honey-roasted beetroot with sumac watermelon and creamy cashew dressing

Salad 15 Mins Prep · 30 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a roasting dish with baking paper.
Peel the beetroots and chop them into wedges. In a mixing bowl, toss the beetroot wedges with 1 tbsp olive oil, honey, salt and pepper until evenly coated. Arrange the beetroot wedges in a single layer in the roasting dish. Roast for 25-30 minutes, flipping halfway through, until tender and caramelised. Remove from the oven and allow to cool.
Juice the lemon and peel the garlic. In a blender, combine the cashew almond spread, lemon juice, garlic, water, olive oil, Dijon mustard, salt and pepper. Blitz until smooth and creamy. If the dressing is too thick, add 1 tablespoon of water at a time, until the desired consistency is achieved. Taste and adjust the seasoning, as required.
Cut the watermelon into 2cm-thick slices, then into wedges. Place the sumac on a flat plate and press one side of each watermelon wedge into the sumac to coat.
Toast the seeds in a dry pan over a medium heat until golden and fragrant. Set aside to cool.
Arrange the roasted beetroot wedges and sumac-coated watermelon slices on plates. Drizzle over the creamy cashew dressing, sprinkle over the toasted seeds and scatter the fresh basil leaves. Serve immediately.