Fiery and fragrant Zhoug is a strong sparring partner for the beetroot’s sweet earthy flavour, especially when it tag-teams with feta, in this simple to create dish. Leaving the skins on means less hassle (and a reduced chance of staining your clothes) and along with crushing them, gives a varied crunchy texture.

Ingredients

5 medium sized beetroots, tops and tails removed

3 tbsp Early Harvest olive oil

1 tbsp pine nuts

2 tbsp pumpkin seeds

½ tsp cumin seeds

Salt and pepper

3 tbsp Zhoug

75g feta

Ingredients

5 medium sized beetroots, tops and tails removed

3 tbsp Early Harvest olive oil

1 tbsp pine nuts

2 tbsp pumpkin seeds

½ tsp cumin seeds

Salt and pepper

3 tbsp Zhoug

75g feta

1

Heat an oven to 170C. Wash the beetroots thoroughly, perhaps giving the base of the stalks a gentle scrub to remove any hidden grit. Toss the beetroots with 1tbsp olive oil and season with salt and pepper, then wrap up in a tightly sealed foil parcel. Place on a baking tray, put in the oven and roast for a minimum of 1 hour.

2

Place the pine nuts, pumpkin seeds and cumin seeds on a baking tray and toast in the oven for 5 -7 minutes, taking care not to burn the pine nuts, which can colour very quickly. Remove from the oven and allow to cool.

3

Remove the beetroots from the oven and carefully open the foil, as steam will escape. Use a small sharp knife to pierce the flesh of the beetroot, if it reaches the centre with ease, they are ready. If not, re-wrap and keep roasting for another 20 minutes.

4

If ready, take a small bowl or pan and squash each beetroot so it flattens and fragments. Return to the oven and roast for a further 15 minutes, so that the skin and edges start to crisp up.

Combine the Zhoug with the remaining olive oil in a small bowl to make the dressing.

5

When ready to serve, place the beetroots on a dish (or divide if serving separately) and dress all over with the Zhoug. Crumble the feta over the top and then scatter the nuts and seeds.

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