Experimental home grown dish, that made me smile.
Wandering around the veggie garden yesterday, I was trying to work out what veg I had that would go what I had planned for dinner. I came up with onions and beetroot. I par-boiled the beetroot about 6 small choggia beets, cooled, sliced and added them to the onions I’d caramelised. Threw some baby zucchini on top, grated some lemon zest over the top and some chilli flakes. Topped that with swordfish cooked in garlic butter and a side of tabbouleh. Got to say, it turned out pretty good. Goes to show that super fresh produce does shine, when simply cooked.