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
- Olive oil
- Salt & Pepper
- 4 x rashers of Smoked Bacon
- 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.