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I know I’ve been rubbish with recipes of late and I’m sorry. It’s just been a bit hectic. This week (at the eleventh hour as usual!!) I’m going to share 2 quickies that are perfect for summer snacks and lunches. Both are with beetroot that superfood  that we all should eat so much of.

First up, a moreish beetroot hummus with toasted spices. It’s a  recipe I found in that new Cook mag the Guardian on Saturday does. The colour is quite unbelievable  (and definitely one of the best things about it – think Barbie  on steroids). I’ll stick a photo on the blog later.

Beetroot Hummus with toasted spices and seeds

You’ll need:

250gr cooked beetroot, peeled

1 tin of chick peas -rinsed and  drained with the skins removed

3 fat cloves garlic chopped

3 tablespoons tahini

Juice of 2 lemons

1 teaspoon ground coriander

A glug of olive oil

1 teaspoon sesame seeds

1 teaspoon cumin seeds

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Lightly toast the sesame and cumin seeds on the pan then set aside. Put everything else in a blend then blast til you get the consistency you like. Drizzle with a little oil and top with the seeds.

Next up, a simple salad thrown together the other night with some chives and toasted sunflower seeds that proved a hit when we had it with quinoa and Asparagus, Moro kebabs, salted yogurt, baked feta, and mixed leaves and then again when I ate the remain with brown rice.

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Beetroot salad with toasted sunflower seeds and chives with a honey balsamic dressing

You’ll need:

300gr beetroot (what you have in this week’s bag)

A handful of sunflower seeds

A small handful of chives

For the dressing

3 tablespoons olive oil

1 scant tablespoon balsamic vinegar

1 scant teaspoon whole-grain mustard

1 teaspoon honey

Cover the beetroot in water in a pot,  bring to the boil then simmer til tender (this will take at least 30 minutes depending on the size). When they’re cooked drain and allow to cool down then peel.

Make the dressing by whisking all the ingredients together with a pinch of Maldon salt then set aside.

Toast the sunflower seeds on a pan til starting to change colour then leave to cool down. Dice the beetroot and toss with dressing. Add the sunflower seeds and finally chop the chives and throw those in.

Enjoy and have a brilliant week,

Sarah

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