Ingredients
- 5 Slices Wheat n Rye Sourdough
- 200g Cooked Beets
- 1 Small Tub of Spreadable Goat's Cheese
- 1 tbsp Cumin Seeds
- 1 Garlic Clove
- Maldon Sea Salt & Fresh Black Pepper
- Micro Basil or Pea Shoots (to garnish)
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Method
- Toast the cumin seeds in a small pan over a moderate heat until brown and fragrant. Then crush them in a pestle and mortar along with the garlic clove.
- Add the beetroot, cumin and garlic to the Chopping Bowl Attachment of the Dualit 700W Hand Blender and blend quickly - you want to keep a rough-ish texture so one blitz should do it.
- Season the beetroot mixture with salt and pepper to taste.
- Toast the bread slices and then spread with goat's cheese, top with a little of the beetroot mix and garnish with micro basil or fresh coriander.
- Enjoy!
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