It is such a gorgeous day in London! Even the Daffodils have decided to come out and play!

Not sure how I feel about that, clearly a result of global warming.

Still nice, of them to show there little yellow faces.

With Spring making it’s presence known and hinting that it’s on the way, I thought I would have something colourful for lunch to keep the them going.

I also just had my hair coloured, today is a day of colour!

This recipe is super easy to make and really delicious. Remove the bacon if you want to make it veggie. If you can eat cheese – definitely sprinkle some salty feta on top.


Serves x 2


  • 1 x peeled beetroot
  • 1 x avocado
  • Walnuts
  • Olive oil
  • Salt & Pepper
  • Basil
  • 4 x rashers of Smoked Bacon
  • Courgetti
  • 1 x garlic clove

To make the sauce, add the beetroot, avocado, garlic, a handful of walnuts and 50ml of olive oil to a blender. Top with a handful of basil and season. Blitz into a coarse mixture and leave to one side.


My Bacon was already cooked so if your’s isn’t place it in the grill to cook and crisp. Once cooked – add to a pan with some chopped walnuts and cook for a further minute or two.


Heat the sauce in a pan and cook through for 2 minutes allowing the garlic to cook. Toss the courgetti through for a minute and then serve.


Top with the crisp bacon and toasted walnuts. Add a touch of basil and a drop more oil to serve.



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