BEETROOT AND TOMATO TART

Prep time 30 mins Cooking time 20 mins Serves 4

INGREDIENTS

FOR THE BASE

4 eggs, separated

50g cream cheese

3 tbsp almond flour

2 tsp baking powder

1 tbsp oregano, finely chopped 2 garlic cloves, crushed Himalayan salt and freshly ground black pepper

FOR THE TOPPING

150g cream cheese

2 beetroots, cooked and peeled 200g tomatoes, sliced into wedges

50g basil pesto

10g micro leaf salad

METHOD

Preheat the oven to 180°C. Line and oil a 20x30cm baking pan with baking paper.

For the base: Whisk together all ingredients except the egg whites. Season. Whisk egg whites with a pinch of salt until stiff. Fold egg whites into yolk mixture. Pour mixture into the prepared pan and cook for 20 minutes or until set and golden brown. Remove and set aside.

For the topping: Spread cooled base with cream cheese and top with beetroot and tomatoes. Spoon over pesto and season lightly with black pepper.

Scatter over micro leaves and serve. FOR THE GREMOLATA

10g parsley, finely chopped 2 garlic cloves, finely chopped Grated zest of 1 lemon 50g chopped pistachios Himalayan salt and freshly ground black pepper

FOR THE SALAD

1 tbsp coconut oil

200g halloumi, sliced Butter lettuce leaves, to serve 400g mixed small tomatoes, halved

METHOD

Combine gremolata ingredients and season.

For the salad: Heat coconut oil in a frying pan and fry halloumi for 3 minutes on each side until golden. To serve: Arrange lettuce leaves on a platter, top with tomatoes and halloumi, sprinkle over gremolata and serve immediately.