Festive VEGETARIAN

BEETROOT TARTARE WITH WHIPPED FETA

Preparation time 15 mins plus chilling Cooking time 45 mins

Serves 6

1.2kg beetroot, trimmed, scrubbed 200g goat’s feta

‚/„ cup sour cream

‚/… cup extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season

‚/Œ cup drained cornichons

1 Tbsp horseradish cream

3 tsp Worcestershire sauce

2 tsp dijon mustard

1 Tbsp baby capers in vinegar,

chopped, plus 1 tsp vinegar reserved 2 Tbsp pepitas

Micro herbs and crispbreads,

to serve

STEP 1 Cook beetroot, covered, in a large saucepan of boiling salted water for 45 minutes, or until tender. Drain, and when beetroot is cool enough to handle, rub skins off. Cool completely. STEP 2 Meanwhile, in a small food processor, process feta, sour cream and 1 tablespoon of the oil for 3 minutes, or until smooth, scraping down bowl if needed. Transfer to a bowl and season to taste. Cover and refrigerate for 30 minutes, to thicken. STEP 3 Cut beetroot into cubes. Finely chop half of the cornichons. Arrange beetroot and chopped cornichons on a serving plaer.

In a small bowl, combine remaining oil, horseradish cream, Worcestershire

HALOUMI SKEWERS WITH TABOULI

Preparation time 15 mins plus standing Cooking time 10 mins

Serves 6

2 x 250g blocks haloumi

‚/„ cup extra virgin olive oil Finely grated zest of 1 lemon 2 cloves garlic, crushed 1 Tbsp dried oregano

TABOULI

‚/… cup coarse cracked wheat (bulgur) 1‚/Œ cups fresh coriander leaves

1‚/Œ cups flat-leaf parsley leaves 1 clove garlic, finely chopped

1 red onion, finely chopped

4 baby radishes, thinly sliced

‚/„ cup extra virgin olive oil

2 Tbsp lemon juice

Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 For tabouli, place the cracked wheat in a heatproof bowl and pour over ‰/‹ cup boiling water. Cover with plastic wrap and stand for 10 minutes, until soŒ. Drain excess water. In a large bowl or serving plaer, toss wheat through remaining ingredients, then season to taste.