Beetroot, zucchini "noodle" in nutty, kaffir lime leaf sauce

Made this vegetarian dish for a "pot-luck" dinner, I like it to be colourful, eye-catching to draw attention. The nutty sauce gives richness to the vegetables and adding just a few kaffir lime leaves is enough to have a wonderful surprising aroma.

Beetroot, zucchini "noodle" in nutty, kaffir lime leaf sauce

 1. Wrap beetroot in aluminium foil and bake at 180˚C until soft, around 45 minutes. When cool, remove skin, use a julienne-cutter to turn beetroot into "noodle".

2. Also use julienne-cutter to transform zucchini into "noodle", season with salt to soften and draw out liquid.

3. Cut onion into strips and cook in olive oil at medium heat until soft and sweet.

4. Mix half portion of onion into beetroot and zucchini separately.

5. Blend walnut (or peanut) with olive oil and salt to coarse paste. Cook in equal volume of water, season with curry powder, soy sauce and brown sugar. When cool, mix in kaffir lime leaves cut into very find pieces.

6. Mix half the sauce with zucchini and beetroot separately, then assemble in a dish.