Another summery hit full of fruit, this is a taste extravaganza!
500 grams beetroot, peeled and cut into wedges
3 tablespoons olive oil
350 grams radishes
6 ripe peaches, destoned and quartered
A small bunch of mint, roughly chopped
150 grams soft goat’s cheese
2 tablespoons pumpkin seeds
Preheat the oven to 180C/gas 4.
Scatter the beetroot wedges in a roasting tray, then season and toss through the olive oil.
Bake in the oven for 30 mins.
Add the radishes and peaches to the tray and cook for a further 20 mins.
Remove from the oven, then scatter over the mint, goat’s cheese and seeds, and serve straight away.