Beet And Watercress Bruschetta With Pomegranate Dressing - cooking recipe

Ingredients

6 None small beets
1 tsp olive oil
2 tbsp pumpkin seeds
None None Flaky sea salt
4 slices sourdough bread
1 clove garlic, halved
None None Extra-virgin olive oil, for drizzling
4 cups picked-over watercress
1 cup crumbled feta cheese
3 tbsp pomegranate molasses (syrup)

Preparation

Wash and trim beets. Place in a saucepan and cover with cold water. Bring to a boil. Reduce the heat to low; simmer, partially covered, for about 20-30 mins. To check if tender, remove a beet from the water with a slotted spoon, then pinch the skin. If it wrinkles easily, it is ready. Drain and cool, then peel and slice the beets.
Heat oil in a small skillet on medium heat. Cook pumpkin seeds for 2-3 mins, stirring often, until lightly golden. Remove with a slotted spoon and drain on paper towels. Sprinkle with flaky sea salt.
Preheat the grill to medium. Grill the bread until lightly browned. 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, beets, feta and pumpkin seeds. Drizzle with pomegranate syrup. Serve immediately.