Preheat the oven to Gas Mark 6, 200°C, fan, 180°C.
Place the wedges of beetroot in a roasting tin, sprinkle with 1 tbsp of the olive oil and the cumin seeds and toss together. Roast for 35-40 minutes, until tender and slightly charred at the edges. Segment the oranges, cutting them over a bowl to catch any juices. Whisk the reserved juice with the remaining olive oil, wholegrain mustard and honey.
Grill the goat's cheese for 6-8 minutes, until bubbling and golden. Place the salad leaves in a large bowl and add the roast beetroot, avocado and pumpkin seeds. Pour in the dressing and gently toss all together. Divide the salad between flour plates or shallow bowls and top each one with a piece of grilled goat's cheese.
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