To roast the beetroot:
Season the beetroot with salt, pepper and olive oil.
Wrap inaluminium foil and bake in a pre-heated oven at 180 degrees Celsius for 25-30 minutes.
Trim the beetroot by taking out the skin and cut these into cubes.
Leave the trimmings aside for later use.
Transfer the beetroot into a bowl and add the cooked red chowli, ripe mango, raw mango and tomato.
For the Vinaigrette:
In a blender, add all the leftover beetroot trimmings, orange zest, orange juice, a big pinch of salt and pepper, olive oil and mix well.
In a tray season the spring onions with salt, pepper and 1 tsp of olive oil.
Lightly grill these on a till a little black and soft.
Crumble the feta cheese in a small bowl.
Season it with zataar spice.
Pour the dressing over the beetroot and chowli salad and mix well.
Transfer the salad onto a plate, garnish with spring onions, grilled asparagus and the crumbled zataar spiced feta.
Key Ingredients: mango, tomato, onion, asparagus, feta cheese, garam masala, Salt, beetroot, orange, olive oil, red wine vinegar, spring onion