Little starters

It is sort of popular now to serve small starters to have with drinks on the terrace or sofa area when having friends home for dinner, and much less formal too.

From what is available in the garden, I created 2 dishes:

beetroot noodle with kale pesto

1. Beetroot "noodle" with kale pesto- great visual impact and a different way to enjoy beetroot

- Wrap beetroot in aluminium foil and bake at 180˚C until soft, around 45 minutes.

- When cooled down, remove skin and use a julienne peeler to turn into "noodle".

- Mix with kale pesto or normal pesto

baked onion with preserved lemon

2. Baked onion with preserved lemon- the little bit of salty sour lemon enhances the sweetness of onion.

- Cut onion into segments, put in a baking dish of similar size, with sprigs of thyme at the bottom.

- Fill 2/3 full with olive oil, cover with lid, bake at 180˚C until soft, around 45 minutes.

- Cut up preserved lemon, mix with olive oil and chive.