600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds
2 garlic cloves, crushed
1 yellow pepper, halved and seeds removed
1 red pepper, halved and seeds removed
50²µ/1¾´Ç³ú rocket leaves
3 tbsp sun-dried tomato paste
1 tbsp balsamic vinegar
salt and freshly ground black pepper
flour, for dusting
4 tbsp olive oil
200g/7oz feta, finely crumbled
1 x 320g sheet all-butter puff pastry