VegetablesAlison Lambert


VegetablesAlison Lambert
4 cooked small-medium beetroot
8 spring onions, sliced thinly
1 seeded green chilli, sliced thinly
2 Tbsp fresh mint, or basil, roughly torn
Juice from 1 lemon
5 Tbsp extra virgin olive oil

Put the diced cooked beetroot into a bowl. Add the spring onions, seeded and sliced green chilli, fresh mint or basil, lemon juice and olive oil. Season and stir well.