Food Maths: Beetroot Hummus | sheerluxe.com
Whether it’s alongside roasted hispi cabbage or fresh mint covered prawns, beetroot hummus is a clever, multi-tasking ingredient to elevate these easy meals, says food writer and SL contributor Chloe Scott-Moncrieff…
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THIS WEEK’S SUPERMARKET: ASDA
HERO INGREDIENT: Beetroot Houmous (100g)

1. Roasted Hispi Cabbage With Beetroot Hummus, Feta & Dill (v)

INGREDIENTS

METHOD

  1. Preheat the oven to 200°C. 
  2. Slice the cabbage into large wedges. Parboil them in a large pan for 5 minutes. Drain. 
  3. Now place on a baking tray with a bit of space between each one. Sprinkle with olive oil, salt and pepper and roast for 15 minutes until tender. Remove when the leaves are caramelised. 
  4. Spoon them onto plates, dollop the hummus over with the pine nuts, dill and crumbled feta.

2. Chilli Beetroot With Garlic Prawns

INGREDIENTS

METHOD

  1. In a pan, pour 1 tbsp of olive oil and add the chilli and garlic. Sauté for a minute on a low heat before throwing in the prawns and cinnamon. 
  2. Now stir in the soy sauce, lime juice and zest and pre-cooked beetroot. Keep stirring now and again. 
  3. After a few minutes, when the prawns are pink, taste and season with a sprinkling of salt and pepper. 
  4. Plate up warm in bowls with a decent wallop of hummus and fresh mint.

3. Sweet Potato Falafels, Parsley And Walnuts (v)

INGREDIENTS

METHOD

  1. Heat the sweet potato falafels according to the instructions on the packet. 
  2. Pop the walnut pieces into a pan and dry fry for two minutes. 
  3. Stir together the tomatoes, cucumber, garlic and plenty of parsley. 
  4. On the flat breads pile up as follows: the salad, the falafels, the hummus and toasted walnut pieces on top. If you want to add more, try adding some chopped spring onions and sesame seeds.

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