1/2 onion

1 clove garlic

olive oil

1 small courgette

1 beetroot

2 carrots

salt and black pepper to taste

lemon juice

coriander

Preparation:

Sauté the onion and garlic in olive oil. Add the courgette (unpeeled), beetroots and carrots. Bake in hot water for 25m, add the spices, lemon and coriander and mash it all. Allow it to cool completely and serve cold.

This recipe was prepared for the Organic Grocery by Maria Joana Teixeira, from Limited Edition. here

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