Friday, 3 July 2009

Supper for a balmy evening

Brown rice and herb salad, roasted beetroot and goat's cheese, cold cold beers

So simple it's not even a real recipe.

Wash and trim the beetroot, cut into quarters, tip into a baking tray and toss in olive oil. Season well with salt and pepper and roast in a medium oven for 30 minutes until tender. Turn them often. Allow to cool slightly before dressing with olive oil and pepper and tearing over goat's cheese. Boil the brown rice according to the pack. Meanwhile quickly, briefly boil some very finely sliced broccoli and frozen peas. Finely chop any green herbs you can get your hands on - I used flat-leaf parsley, mint and coriander. Combine the rice with a good slug of olive oil, the juice of a lemon, the zest of the lemon, the herbs, the broccoli and peas.

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