Beetroot, Chickpea and Walnut Falafels

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Beetroot is having its moment in the sun again with its glorious pinkness and deep earthy flavour. You just can’t move without bumping into a recipe using beetroot. This one from the August 2017 Waitrose magazine is perfect for a summer’s day; it’s light, healthy and pink! I did adapt the recipe slightly by adding very generously heaped teaspoons of the coriander and cumin. I also added 2 teaspoons of pomegranate molasses and a tablespoon of lemon juice, just to liven up the flavour of the beetroot. I used blue cheese when building up the flatbread which worked really well, but goat’s cheese or feta would also do the job!  You can find the original recipe below.

 

Ingredients

400g can chick peas, drained
220g beetroot, peeled and coarsely grated
100g walnut pieces
25g pack flat leaf parsley, roughly chopped
25g pack mint, roughly chopped
½ small red onion, finely chopped
2 garlic cloves, crushed

1 tsp ground coriander
1 tsp ground cumin

 

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Method

1. Preheat the oven to 190˚C, gas mark 5. Line a baking sheet with baking parchment. Put all the ingredients except the oil in a food processor. Season and pulse until everything is finely chopped and beginning to clump together.

2. Take tablespoons of the mixture to shape into about 20-24 small patties. Space them out on the lined baking sheet, brush lightly with oil and bake for 20-25 minutes until lightly browned. Leave to cool on the baking sheet for 5 minutes before taking them off with a spatula. Serve on their own or with Greek yogurt or hummus, fresh coriander, shredded lettuce, cheese, sliced tomatoes and flatbreads or pitta, if liked.

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Summer Bruschetta

 

Blueberry and avocado brusettaIt’s the end of August, it’s cloudy and feeling more like autumn, but it’s still summer, right? These bruschetta will definitely give you that summer feeling, even though the weather is not helping!

The fresh flavours, vibrant colours and the satisfying crunch of the bread, tick all the boxes for my ideal lunch (or starter). The combination of ingredients in this dish, may look a little strange, but trust me, it really works. The creamy avocado contrasts with the juiciness of the blueberries, and the lime zest brings the two together. The saltiness of the feta adds another dimension to the flavour. Give it a try, you won’t regret it!

Avocado, Blueberry and Feta Bruschetta

(Waitrose Kitchen magazine, May, 2014)

Ingredients

(Serves 2-4)

1 avocado diced

200g blueberries

Bunch of coriander

Bunch of parsley

½ green chilli finely diced

1 lime, zest and juice

3 tablespoons extra virgin olive oil

6 slices crusty bread

1 clove of garlic, halved

100g feta cheese

Method

  • Mix the avocado , herbs, blueberries, chilli, lime zest and juice and oil in a bowl. Leave to marinate for 20 minutes.
  • Toast or chargrill the bread, then rub both sides with the halved garlic.
  • Pile the avocado mixture on the toasts and sprinkle over the feta cheese. Drizzle with more oil before serving. DSC01593