Refreshing lunch today Spelt and quinoa base, drizzled with extra-virgin olive …

  • on 16 July 2020
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Refreshing lunch today ๐ŸŠโ˜€๏ธ
Spelt and quinoa base, drizzled with extra-virgin olive oil and sea salt. Then topped with honey glazed beetroot, grapefruit, goats cheese, and fresh herbs – mint, tarragon, and dill.
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Honey glazed beetroot โ€” cut into chunks, coat in olive oil and a good squeeze of honey. Roast for 30-40 minutes at 180C/350F.
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