12 |
small young beetroot, with leafy tops |
1 |
small red onion, peeled and sliced into pinwheels |
4 tablespoons |
olive oil |
|
sea salt |
|
freshly ground black pepper |
1 tablespoon |
balsamic vinegar |
1 |
large sweet potato |
1/2 tablespoon |
maple syrup |
1/2 tablespoon |
tamari or soy sauce |
1 |
dried red chilli, crumbled |
1/2 |
lime |
2 |
small fennel bulbs, trimmed |
12 |
little ripe tomatoes, such as San Marzano, datterini or cherry tomatoes |
large handful |
rocket leaves |
|
extra virgin olive oil, to drizzle |