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Pomegranate and harissa glazed beetroot skewers with a sesame, garlic and chilli/ miso lime hummus.
Serves 2 500g vac packed cooked beetroots. 2 flatbreads 3-5 metallic skewers 2 limes Pomegranate and harissa glaze 3 tsp harissa 3 tsp pomegranate molasses 3 tsp olive oil Lime and miso hummus 1 tin cannellini beans 2 tbsp tahini 1 lime 2 tsp white miso 1 tsp olive oil Salt and pepper Sesame chilli garlic sprinkle 2 tbsp toasted sesame seeds (black or white) 1 tbsp crispy fried garlic 1-2 tsp chilli flakes Pinch of maldon salt Method: Drain the beetroots and slice them as thinly as possible. Once they have been sliced, season them well with salt and pepper and a drizzle of olive oil, then toss to cover. Take stacks of about 5-6 slices and fold them in half, and place on the skewers until you have used them all up. By @christinasots
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