Method

500 grams beetroot, peeled and cut into wedges

3 tablespoons olive oil

350 grams radishes

6 ripe peaches, destoned and quartered

A small bunch of mint, roughly chopped

150 grams soft goat’s cheese

2 tablespoons pumpkin seeds

Ingredients

Preheat the oven to 180C/gas 4.

Scatter the beetroot wedges in a roasting tray, then season and toss through the olive oil.

Bake in the oven for 30 mins.

Add the radishes and peaches to the tray and cook for a further 20 mins.

Remove from the oven, then scatter over the mint, goat’s cheese and seeds, and serve straight away.