Ingredients
2 large beetroot
⅓ cup extra virgin olive oil
400g can chickpeas, drained
150g ricotta
2 cloves garlic, crushed
Finely grated zest and juice of 2 limes
Sea-salt flakes and freshly ground black pepper, to season
100g tahini
1 cup iced water
1 free-range egg
1 cup plain flour
4 cups garden vegetables (beans, topped and tailed, broccolini, onion and fennel, sliced)
½ cup rice flour
Vegetable oil, for deep-frying
Extra virgin olive oil, poppy seeds and lemon wedges, to serve
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Drizzle beetroot with 1 tablespoon of the oil, wrap in foil and arrange on an oven tray. Bake for 1½ hours, until very tender. Cool, then peel.
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Combine beetroot, chickpeas, ricotta, garlic, zest, juice and remaining oil in a food processor. Process until smooth and season. Mix in tahini gently.
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Whisk iced water and egg in a large bowl until smooth, then mix in plain flour very gently (ideally a few lumps will still be visible).
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