Even leftovers can be awesome. I snapped a quick picture of my lunch today as the colours looked genuinely fantastic.

Roast beetroot, chorizo and carrot with goats cheese.

It’s from yesterday evening where I decided that I should throw a whole bunch of seasonal ingredients in a roasting dish and see what happened. Vaguely Ottolenghi inspired, it’s a mix of beetroot, carrot, onion and serrano chile roasted in olive oil, balsamic, and a little sesame. Lots of oregano, a little basil and some salt and pepper. Finally topped with goats cheese and squeezed lemon. Yum.

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