Tip the beetroot, sea salt flakes, black pepper, olive oil and lemon juice – and the squeezed out lemon half, if you like – into the middle of a large piece of foil, then carefully wrap it into a packet, with the join at the top.

Place the packet directly on the coals or on one side of the grill if using gas, and let it cook for 45 minutes to 1 hour, until the beetroot is just tender.

Meanwhile, mix the olive oil, lemon juice, sea salt flakes and freshly ground pepper together for the dressing, and set aside.

Once the beetroot is cooked, stir it through the apple and cucumber with a third of the dressing. Scatter the watercress over your serving plate, and dress with another third of the dressing. Tumble the beetroot, apple and cucumber over the top.

Flash the block of feta cheese on the barbecue for 2 minutes per side (watching carefully to make sure it doesn’t melt through), or under a hot grill for a few minutes, then lay it over the top of the salad. Dress with the remaining lemon dressing, scatter thickly with the dill, and serve.

Cook indoors: Put the foil packet of beetroot on a baking tray, and cook in the oven for 1 hour at 200°C fan/220°C/gas 7.