ROAST BEETROOT BOWL WITH DUKKAH

INGREDIENTS

DUKKAH

·         75 g / ½ cup raw hazelnuts

·         30 g / ¼ cup raw sesame seeds

·         3 tbsp coriander seeds

·         1½ tbsp cumin seeds

·         1 tsp fennel seeds

·         1 heaped tsp coarse sea salt

·         12 black peppercorns

·         ½-1 tsp chilli flakes (optional)

TAHINI SAUCE

·         2 tbsp tahini

·         1 small garlic clove, finely grated

·         water

·         juice of ½ small lemon, adjust to taste

·         salt and pepper, adjust to taste

REMAINING INGREDIENTS

·         300 g / 10 oz beetroots

·         2 tbsp olive oil

·         ½ cup roasted buckwheat* (GF-certified if required) or quinoa

·         salt

·         100 g / 3.5 oz kale

·         100 g / 3.5 oz long green beans

·         ½ small fennel or 2 celery sticks, thinly sliced

METHOD

DUKKAH

1.    Preheat the oven to 180° C / 355° F and place the hazelnuts on a small baking tray.

2.    Roast for about 7 minutes. Once roasted and cooled off, place them inside a kitchen towel and rub them between your hands to loosen up the skins.

3.    Chop the skinned hazelnuts coarsely or pound them in a pestle and mortar, leaving some large chunks for texture.

4.    Gently toast all of the spices and sesame seeds in a small frying plan, moving the mixture around frequently to prevent burning.

5.    Take off the heat once the spices are fragrant and golden.

6.    Once cool, place them in a spice grinder or pestle and mortar and crush them with some salt.

7.    Mix the ground spices with the crushed hazelnuts and transfer them to a jar. Keep in a cool and dry cupboard.

TAHINI SAUCE

1.    Place the tahini in a small bowl. Add the grated garlic and about 2 tbsp of water and lemon juice. Mix well.

2.    Add more water. Stop short of the desired consistency and taste to make sure it doesn’t need any more lemon juice before adding extra water. Season with salt and pepper. Set aside.

BOWLS

1.    Increase the oven temperature to 200° C / 395° F. Peel the beetroots and cut each into 6 or 8 (if large) wedges.

2.    Coat in 1 tbsp of olive oil. Sprinkle with salt and roast for about 20 minutes.

3.    If you did manage to find Polish roasted buckwheat, place it in the pot with 1:1.5 buckwheat to water ratio. Cover the pot and bring the water to a gentle simmer. Once all of the water has been absorbed (about 10-15 minutes) – check by tilting the pot slightly – switch the heat off but do not take the lid off. Allow the buckwheat to rest for 5-10 minutes so that it finishes cooking in its own steam. Season with salt once done.

4.    Meanwhile, chop the kale into bite-size pieces. Top and tail the beans and cut them into 3 segments.

5.    Heat up a tbsp of olive oil in a wok (or heavy frying pan) and stir-fry the kale and beans for 2-3 minutes, until charred in places. Season with salt.

6.    Divide the cooked buckwheat, kale, beans and sliced fennel or celery ribs between two bowls. Top with the oven-roasted beets. Drizzle with the tahini sauce and sprinkle with a generous amount of dukka.

Source  https://www.lazycatkitchen.com

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