Beetroot mutabal with apple, walnuts and anchovy oil

This is what usually gets passed off as “beetroot hummus” when, essentially, it is a mutabal. Although there is tahini in it, if there are no chickpeas it’s not a hummus!

SERVES SIX TO EIGHT AS PART OF A MULTI-COURSE MENU INGREDIENTS

400g (3-4 small) beetroot, unpeeled and washed

1 green apple

2 tbsp walnuts, roughly chopped Zest and juice of 1 grapefruit 60-75ml tahini

½ tsp ground cumin

1 garlic clove, finely chopped

1-2 tbsp soft labneh or full-fat Greek yogurt (optional) Flatbreads, to serve

For the anchovy oil

125ml olive oil 1 anchovy, tinned in oil

METHOD

Fill a large saucepan with salted water, add the beetroot and bring to the boil over high heat. Reduce the heat and simmer, covered, for 30 to 45 minutes, or until tender when pierced with a knife. Remove from the heat and drain. Peel, roughly chop and set the beets aside in a mixing bowl.

Meanwhile, make the anchovy oil. Place a frying pan over medium heat, add the oil and anchovy, and heat through, until the anchovy is beginning to brown and sizzle. Transfer to a small food blender and blitz. Set aside.

Core and cut the apple into matchsticks and toss with the walnuts in a mixing bowl. Add the grapefruit zest and one or two tablespoons of its juice.

Add the tahini, cumin, and garlic – and labneh if using – to the bowl with the beetroot. Using a hand blender, blitz to a purée, adding the remaining grapefruit juice to form a spreadable consistency. Season to taste with salt and pepper.

Transfer the beetroot mixture to two shallow serving bowls or one large one, and create a shallow well in the middle. Fill with the apple and walnut mixture. Drizzle over the anchovy oil and serve immediately.

Alternatively, if making in advance, place in the fridge and bring back to room temperature before serving. Serve with flatbreads.

The Jewelled Table by Bethany Kehdy is published by Hardie Grant (£25). To order your copy for £20 call 0844 871 1514 or visit books. telegraph.co.uk