Hasselback beetroot and cabbage with dukkah

SERVES 2 // PREP TIME 15 MINS // COOK 30 MINS

2 beetroot (220gm each),

scrubbed and halved

2 tbsp chilli infused extra-virgin

olive oil (see note)

80 ml (1/3 cup) malt vinegar

2 tbsp honey

½ sugarloaf cabbage (about 250gm),

cut into wedges

200 gm store-bought hummus

1 cup (firmly packed) baby amaranth leaves

DUKKAH

2 tbsp smoked almonds, chopped 1 tsp pink peppercorns

1 tbsp each toasted sesame seeds,

cumin and coriander seeds 1 Preheat oven to 220˚C. Using a small sharp knife, thinly slice beetroot widthways just short of cutting through base. Place oil, vinegar and honey in a small bowl and stir to combine. Place beetroot on a large roasting tray lined with non-stick baking paper. Brush liberally with vinegar mixture and season to taste.

2 Bake until just tender (25 minutes). Add cabbage and roast until just charred (10 minutes).

3 For dukkah, place ingredients in a small mortar and pestle and coarsely grind; season to taste. 4 To serve, divide hummus between plates. Top with cabbage, beetroot, amaranth and pan juices. Sprinkle with dukkah to serve.

Note Chilli infused oil is available from supermarkets and specialty food shops.