INGREDIENTS

• 400g beetroot

• 100g parmesan

• 375g filo pastry

• 40g walnuts

• 50g maple syrup

• 200g natural yoghurt

• 2 granny smith apples

• 100g rocket leaves

• 1½ tbs extra virgin olive oil

• olive oil spray

• 3 tsp red wine vinegar

• 2 tsp dijon mustard

METHOD

1. Roast Beetroot

Preheat the oven to 180C, fan-forced. Line 2 large oven trays with baking paper. Scrub the unpeeled beetroot and cut into 2cmthick wedges. Put the beetroot on a lined tray, drizzle with 1 tbs extra virgin olive oil, season with salt and pepper and toss to coat. Roast for 30 mins or until tender.

2. Prep filo

Meanwhile, finely grate parmesan. Lay 1 filo sheet on remaining lined tray. Cover remaining filo with a damp tea towel to prevent drying out. Spray filo sheet with olive oil, then scatter with 1 tbs parmesan. Top with another filo sheet and repeat with olive oil spray and parmesan. Repeat to make 2 stacks of 4 filo sheets, assembling the second stack on a sheet of baking paper.

3. Bake filo

Put a sheet of baking paper over the filo stack on the tray and top with a medium oven tray (this weighs the filo down to keep it flat and crisp). Bake the filo between the trays for 10-12 mins until golden. Transfer to a wire rack to cool. Slide the remaining filo stack on the baking paper onto the same oven tray and bake as before.

4. Toast walnuts

Scatter the walnuts over the beetroot, then drizzle with the maple syrup and 2 tsp red wine vinegar. Roast for a further 5 mins or until the walnuts are toasted and the maple syrup is caramelised. Set aside to cool slightly.

5. Make dressing

While the beetroot and walnuts are roasting, combine the yoghurt, 1 tbs water, 2 tsp dijon mustard, 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a bowl. Season with salt and pepper.

6. Get ready to serve

Slice the apples lengthwise. Stack the slices and cut into matchsticks. Break the filo into shards. Toss the rocket, beetroot and walnuts in a large bowl, then transfer the beetroot mixture and most of the filo shards to a platter. Scatter with the apple. Spoon over the dressing and scatter with the remaining filo shards to serve