A melting pot of fresh summer veggies.

Medium-chop the following: 1 red or yellow pepper, 2 tomato, 1 small cucumber (peeled), 1 spring onion, 2 pink or golden beets (cooked and peeled) and place all in a serving bowl.

Add some finely chopped parsley and mint. Drizzle with olive oil and the juice of 1 lime. Season with a bit of sea salt and pepper. Crumble in a chunk of feta cheese and sprinkle with chopped roasted hazelnuts.