Beet-a-ganouch, sweet chilli beetroot, sumac, yoghurt and toasted pine nuts
Serves 4
1 aubergine
1 packet sweet chilli beetroots
1 tbsp tahini
1 tsp ground cumin, toasted
Sprig of thyme, leaves only
1 garlic clove, peeled
Juice of 1 lemon
Sea salt
Black pepper
1 tbsp yoghurt
10g (½oz) pine nuts
Pinch of sumac
Pinch of parsley
Pinch of coriander leaves
l Preheat the oven to 200ºC/400ºF/gas mark 6.
l On a gas hob, blacken the skin of the aubergine. Skewer it first so you can hold it at a safe distance.
l When the skin is blackened, put the aubergine in a roasting tray and soften in the oven for 10 minutes.
l Split open the aubergine, scoop out the flesh and roughly chop it.
l In a food processor, blitz the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice until smooth. Season.
l Place in a bowl, add the aubergine and stir through.
l In a dry frying pan, toast the pine nuts until golden.
l Serve the beetroot and aubergine mix in a bowl and add a good spoonful of yoghurt on top.
l Sprinkle over the pine nuts, sumac, parsley and coriander leaves to finish.
Beetroot falafels
Serves 4
250g (9oz) pack sweet chilli cooked beetroot
1 tbsp olive oil, plus extra for brushing
1 onion, chopped
2 cloves garlic, chopped
2 tsps ground cumin
1 tsp paprika
400g (14oz) can chickpeas
6 tbsps any flour (I use buckwheat)
1 large egg
Handful of fresh coriander
Handful of fresh parsley
Large pinch of salt and pepper
Mixed leaf salad, to serve
For the garlic tahini dressing:
1 garlic clove, finely chopped 100ml (3½fl oz) tahini
70ml (2½fl oz) water
Juice of 1 lemon
Salt and pepper
l Preheat the oven to 200ºC/400ºF/gas mark 6.
l Grate the beetroot into a sieve over a bowl or the sink and squeeze out any excess liquid.
l Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika. Cook for another minute.
l Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour and egg to a smooth paste. With damp hands to avoid the mixture sticking, roll the paste into 20 even-sized balls and place on a nonstick baking sheet. Brush lightly with oil and bake for 20-25 minutes until crisp.
l While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth.
l Serve your falafels with the salad and tahini dressing. They’re also great in a wrap.
