• Top and tail the beets. Cut them in half (or quarters if they are big) and add them to a pot of boiling water. Bring the water to a boil, then turn down to a gentle simmer.
• Cook the beets for 20 to 30 minutes until a sharp knife can go through them without much resistance. Once cooked remove the beets from the heat, drain and add cold water to help cool them.
• Top and tail the cucumber. Peel lightly if you wish or leave the skin on. Cut into quarters lenghways and then cut into thin(ish slices). Add to a salad bowl.
• Quarter the cherry tomatoes and add to the salad bowl
• Put a pan on a medium-high heat on the hob. Add the pumpkin seeds and keep them moving around the pan regularly. Cook for around 6 minutes. Once they start popping they are nearly ready. Remove from the heat once they start to slightly change colour and you can smell them roasting. Be careful not to leave on the heat too long of they will burn.
• Once the beets are cooked, remove the skin with with a knife. It should come off easily. Cut the beets into small cubes and add to the salad bowl.
• Add the pumkin seeds to the salad bowl.
• Remove the mint leaves from their stems and cut into smaller pieces with a knife or salad scissors. Add the the salad bowl.

Making the salad dressing:

• To make the salad dressing place all of the dressing ingredients into a jar or cup. Whisk together with a fork until smooth.
• If eating all of the salad in one sitting, add the dressing to the salad bowl and mix everything together. If saving some salad for later (or next day), mix the salad together without adding the dressing. Place the salad into individual bowls then add some dressing.