BEETROOT AND EGGS ON RYE
300g beetroot, cut into wedges 2tsp olive oil 300g new potatoes 3 eggs ½ red onion, sliced 2tbsp extra-virgin olive oil Handful rocket 1tsp wholegrain mustard 4 slices rye bread, cut lengthways 1 garlic clove, peeled and halved 12 cherry tomatoes, halved 1 spring onion, thinly sliced STEP 1 Preheat oven to 180°C/gas 4. In a roasting pan, toss the beetroot with the olive oil and season. Roast for 30–35 mins until the skins begin to blister. STEP 2 In a pan, bring potatoes to the boil and simmer for 10 mins. Add eggs for another 6–7 mins. Remove eggs and plunge into icy water. Cook potatoes until tender. Drain, then halve. STEP 3 Combine the potatoes, onion, 1tbsp of the oil and the mustard, then set aside. STEP 4 Toast the bread. While hot, rub with the cut side of the garlic. Transfer to plates, drizzle over the remaining oil. Peel and cut the eggs into wedges. STEP 5 Top the toast with rocket, potatoes, beetroot, tomatoes, eggs and spring onion. Drizzle with a little oil to serve.