Evening Standard - West End Final Extra - ES Magazine - - Weekending -

Makes enough for 4 sand­wiches For the beet­root hum­mus: 2 medium beet­roots 1 x 400g tin of chick­peas, drained Juice of 1 lemon 3 tbsp tahini 2 tbsp ex­tra vir­gin olive oil For the pick­led car­rots and feta: 100ml white wine vine­gar 50g su­gar ½ tsp salt 1 tsp pep­per­corns 200g feta cheese, cubed 2 medium car­rots, peeled and sliced into thin rounds To serve: Slices of bread Sprouts or salad cress Scrub the beet­roots and place in a pan of wa­ter, en­sur­ing they are cov­ered. Bring to the boil and sim­mer for 45 min­utes, or un­til ten­der.

In the mean­time, bring 150ml wa­ter, the white wine vine­gar, su­gar, salt and pep­per­corns to the boil. Sim­mer for 2 min­utes un­til all the su­gar has dis­solved. De­cant into a bowl, leave to cool to room tem­per­a­ture and then place in the fridge to chill. When chilled, add the feta and the car­rots and put back in the fridge un­til ready to serve.

Pre­heat the grill to high and once the beet­root is ten­der, place un­der the grill, turn­ing ev­ery 2 min­utes so each side is black­ened. (You can do this on the BBQ, too, for even bet­ter re­sults.) Chop into rough chunks and place in a food pro­ces­sor with the chick­peas, lemon juice, tahini and olive oil and sea­son well with sea salt and black pep­per. Blitz un­til smooth, check the sea­son­ing once more and ad­just to taste.

Spread the beet­root hum­mus on slices of bread, add the pick­led car­rots and feta, plenty of sprouts or salad cress and a few grind­ings of black pep­per.

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