Pre-heat the oven to 200°C
Halve 500g red skinned baby potatoes, peel and quarter 250g boiled baby beetroots and slice a peeled 1/2 yellow paprika in strips.
Open a 150g can of bone marrow peas (capucijners), rinse and dry
Whisk the juice of 1/2 lemon with 6 tbsp olive oil, salt and pepper into a dressing and add 1 tbsp fennel seeds.
Mix the potatoes, paprika with 2/3 of the dressing and in separate bowls the rest of the dressing with the beet roots and peas
Cover an oven tray with parchment paper and fill with the veggies.
Roast for 30 mins. After 20 mins add the peas
In the meantime peel 1/2 cucumber, remove the seeds, grate and mix with 75g goat's yoghurt. Grate 2 cloves of garlic and add to the tzatziki, season with salt and pepper.
Finally pan fry 50g walnuts in 2 tbsp olive oil till golden brown, sprinkle with sea salt.
Serve as shown, with 2 tbsp cress
(Here Janneke Philippi's orinal recipe in the Dutch Delicious magazine)
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