Light suppers, big on flavour, don’t come better than this, in my humble opinion!

2 large beetroot, peeled & sliced

2 tbsps. capers, rinsed & crushed

4 spring onions, very finely chopped

1 large clove garlic

2 handfuls broken walnuts

Whipped Feta:

200ml Oatly whipping cream

80g crumbled feta

Sea-salt & freshly ground black pepper

Spinach & julienned carrots to serve.

Serves 2

Place the beetroot slices onto an baking sheet and bake for 25-30 minutes at 200oC.

Meanwhile, whip the Oatly cream until it’s thick, then beat in the feta until super-smooth.¬† Place this in the freezer for 10 minutes – it will thicken further.

Next sauté the spring onions over a gentle heat. Once softened add in the garlic and turn the heat down. Stir gently for about a minute and then add the crushed capers.

When the beetroot is nearly cooked, scatter with the walnuts and return to hot oven for another 3 minutes or until the walnuts are golden.

Just before serving, throw a couple of handfuls of spinach into the frying pan and allow to wilt slightly.

Serve the beetroot slices onto warmed plates, add a generous dollop of feta and then scatter with the caper mix before finishing with the walnuts.