Vegetables on beetroot hummus!

It certainly looked brighter and more appetising in person!

Hummus: Vinegar pickled beetroot, 1 can lf chickpeas, tbs tahini, half a bulb of roasted garlic, salt, balsamic vinegar 1 tsp.

Roasted veg: marinated in olive oil, garlic, balsamic vinegar and then roasted. I used cauliflower, broccoli, Leek, green beans, runner beans, sweet potato and a pear.

I mixed some roquefort with rye flour, spread it on a tray, and then baked it into a kind of crumbly biscuit and then crumbled it on top (you may see what look like breadcrumbs).