Dinner for 1. Warm beetroot and goat cheese salad

Heat the oven 200. hot. Cut the beetroot into smaller pieces - six or eight parts, depending on the size. Mix with 1 tbsp of mild extra virgin olive oil, 1 tsp savory (rosemary, thyme, or marjoram), some chili flakes, and 1/4 tsp coriander seeds. Sprinkle with salt and bake in the oven for around 20 minutes, until crunchy outside and baked inside.

Take the pan out and put beetroot on a serving plate. Top with goat cheese, 1 tsp capers in olive oil, some roasted and crushed hazelnuts, parsley and basil leaves, and freshly ground black pepper. Serve.