Beet-a-ganouch, sweet chilli beetroot, sumac yoghurt, toasted pine nuts

Beet-a-ganouch, sweet chilli beetroot, sumac yoghurt, toasted pine nuts

Recipe by Dan Doherty

Serves 4

Ingredients

  • 1 aubergine
  • 1 packet of sweet chilli beetroots
  • sprig of thyme, leaves only
  • 1tsp of ground cumin, toasted
  • 1tbsp tahini
  • pinch sumac
  • 1tbsp yoghurt
  • lemon, juiced
  • 1 garlic clove, peeled
  • pinch parsley 
  • 10g pine nuts
  • sea salt
  • black pepper
  • pinch coriander leaves

Method

  • Preheat your oven to 200 degrees.
  • On a gas hob, blacken the skins of the aubergine until burnt. It's best to skewer it so you can hold at a safe distance. 
  • When all blackened, place into a roasting tray and put in the oven for 10 minutes to soften.
  • When ready, split open and scoop out the flesh, and roughly chop so it's broken down.
  • In a food processor, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper. 
  • Take out and into a bowl, add the aubergine and stir through. 
  • In a dry frying pan, taste the pine nuts until golden. 
  • Serve the beetroot and aubergine mix in a bowl, and add a good spoon of yoghurt on top.
  • Sprinkle over the pine nuts, sumac and coriander leaves to finish. 

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