Instructions

1. Preheat the oven to 190°C.
2. Cut the beetroots into wedges, the pepper into large chunk.
3. Put them in a baking dish and add the garlic. Drizzle with oil and scatter with the dried oregano. Season with salt and pepper.
4. Bake for 20-30 minutes, until soft. Let them cool in the tin.
5. Meanwhile cook the pasta according to the packet’s instruction. Drain and keep warm.
6. When the veggies have cooled down a bit, cut them into smaller chunks and add these to the pasta, together with the cheese. Combine gently.
7. Pp out the garlic flesh into a bowl, add the lemon juice and the cooking jus. Add a drop of olive oil if needed. Season with salt & pepper. Combine.
8. Cut the radishes into rings, add to the pasta. Drizzle over the dressing, then fold in the rocket leaves.
9. Serve immediately.