• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges.
• Place beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning and toss to coat. Roast until tender, 30-35 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Cut sourdough loaf into thin slices then cut or tear into bite-sized chunks.
• When beetroot has 10 minutes remaining, place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat.
• Spread out evenly and bake until golden, 5-7 minutes.

• While croutons are baking, thinly slice pear into wedges. Trim and halve green beans. Finely chop garlic.
• Thinly slice Brie.
• In a small heatproof bowl, microwave a good drizzle of oil with garlic and a pinch of chilli flakes, until fragrant, 30 seconds. Season with salt and pepper.

• Add green beans and a splash of water to a large microwave-safe bowl, then cover with damp paper towel. 
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain green beans, then return to the bowl and allow to cool slightly.

• To bowl with green beans, add spinach & rocket mix, pear, croutons, almonds and balsamic & olive oil dressing.
• Toss to combine. Season to taste.

• Divide crouton salad between bowls. Top with roasted beetroot and chopped Brie.
• Drizzle over garlic chilli oil to serve. Enjoy!