Alexandra Dudley’s creamy beetroot toasts with dukkah are excellent for embracing seasonal Autumn produce and make for a delectable lunch.
I enjoy the colour of this dish. I’ve served it up on toasts but you can take pleasure in the beetroot as a dip or even as dolloped on to a salad. The dukkah is a great way to finish up any odds and ends of nuts and seeds and spices you’ve received lying all around. I have given portions below, but truly feel no cost to swap and modify based on what you have to hand. You can buy dukkah in outlets these days but it is so considerably much more fulfilling to make it oneself and it is enjoyment to put your possess spin on it much too. Usually I will go for warmer spices as very well these as cardamom and cinnamon.
Helps make more than enough for 8-10 toasts (with additional dukkah)
2 big beets (boiled for 40 mins and peeled)
6 tbsp tahini (I really like Belazu)
juice 1 lemon
1 tsp sea salt
For the dukkah (can make 1 medium jar)
115g almonds – toasted
20g sunflower seeds
20g pumpkin seeds
1 tbsp white sesame
1 tbsp black sesame
1.5 tsp Nigella
1.5 tsp cumin seed
1.5 tsp coriander seed
1/2 tsp fennel seeds
1/2 tsp smoked paprika
1 tsp flakey sea salt
1 uncooked beet thinly sliced (sweet striped if you like)
- To make your dukkah put all the substances into a food processor and pulse right until the elements are broken down but with a couple of nutty chunks remaining. Retail outlet in an airtight jar.
- For the creamy beetroot dip around chop your cooked and peeled beetroot and position it in a foods processor together with your tahini, lemon juice and sea salt. Blend until easy and creamy.
- To provide, toast slices of sourdough, distribute generously with creamy beetroot dip. Set up sliced beets above (if you want) and leading with dukkah and new coriander.