Pre heat oven to 180 degrees & line a baking tray with parchment paper. Slice beetroot into thin wedges and toss in a bowl with olive oil and a pinch of salt.

Spread beetroot wedges out on your baking tray and place in the oven for 10 minutes.

In the mean time, toss watercress, fig, red onion & avocado slices in a bowl & set aside. Remove beetroot from the oven and toss through salad mix.

Lay your flat bread crackers out onto a platter & proportion ingredients evenly across them. Lastly, drizzle with balsamic glaze and garnish with cracked pepper.

Recipe: Real Rad Food