Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse the beetroot under cold water and scrub. Shake dry. Slice the beetroot into 1cm rounds and scatter into a roasting tin. Toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven and roast for 25 mins, till tender.

Pour 300ml boiling water into a pan and return to the boil. Slowly pour in the polenta, stirring continuously as you add it to beat out any lumps. Cook for 2 mins, stirring, till the polenta thickens and starts to pull away from the sides of the pan.

Crumble in half of feta. Sprinkle in a pinch of pepper. Stir well to combine. Take off the heat. Line a roasting tin with baking paper and scoop in the polenta. Use a spoon to flatten out to a thickness of 1-2cm. Slide onto a shelf below the beetroot and bake for 20 mins.

Meanwhile, peel and finely chop the garlic. Slide it into a bowl and stir in 1 tbsp Dijon mustard. Pour in 1 tbsp oil and sprinkle in a little salt and pepper. Whisk into a dressing and set aside.

Halve the cherry tomatoes and slide into a large bowl. When the beetroot is cooked and tender, stir them into the tomatoes. Add the rocket leaves. Scatter over the oregano leaves and spoon over the dressing. Toss to combine.

Cut the polenta into slices and lay onto plates. Top with the beetroot, tomato and rocket salad. Crumble over the remaining feta and serve.