another week, another packed lunch. this is a great combination – really flavoursome and filling which meant i was less tempted to snack as the afternoons (dragged) on (it’s been a tough week!).
it was pulled together to use up some roasted beetroot that i had in the fridge (i peel mine before roasting and then sprinkled the chunks of beetroot with chopped rosemary, some fresh oregano plus salt and pepper before drizzling with olive oil). there wasn’t enough to make a big enough batch for the week so we roasted some parsnips to bulk things out, but any roasted vegetable would be good in this – aubergines, peppers, squash etc. i want to play around with the ingredients as i think it’ll be easy to create quite different results depending what vegetables are used but using this recipe as a template.
the pancetta adds a bit of saltiness and the fresh herbs and lemon juice play their usual role of lifting the flavours and freshening everything up.