Last weekend I was invited to carry out a workshop at the biological agricultural fair. As promised, I am enclosing one of the recipes for those who attended.

I like natural and simple food, easy to prepare yet full of flavor, where fresh ingredients are centre stage. At the same time I’m all in favor of home made cuisine as opposed to buying it ready cooked. It is much easier than it seems, you don’t need to turn your kitchen up-side-down, getting every utensil dirty – just make things simpler. Here is a recipe for a delicious entrée, economical and just perfect for using left over bread from the previous day.

Method

1- Line a baking tray with cooking parchment, place the slices of bread, brush with oil and place in the oven until the bread is toasted to a pretty gold color.
2- Cut the beetroot into small cubes.
3- Place the toasted bread slices onto a serving dish.
4- Place the ham in the same baking tray used to toast the bread. Place in the oven to toast. Once ready, cut the ham slices into thin strips.
5- Cover each slice of toasted bread with a desert spoon of diced beetroot, a coffee spoon of Greek yoghurt and some ham on top. Sprinkle salt and pepper and serve.