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Food Maths: Beetroot Hummus
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…
THIS WEEK’S SUPERMARKET: ASDA
HERO INGREDIENT: Beetroot Houmous (100g)
1. Roasted Hispi Cabbage With Beetroot Hummus, Feta & Dill (v)
INGREDIENTS
- 1 tub of beetroot hummus
- 1 hispi, pointed or tenderheart cabbage, sliced into large wedges
- 100g of barrel aged feta
- 1 packet of fresh dill
- 50g of pine nuts
METHOD
- Preheat the oven to 200°C.
- Slice the cabbage into large wedges. Parboil them in a large pan for 5 minutes. Drain.
- 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.
- Spoon them onto plates, dollop the hummus over with the pine nuts, dill and crumbled feta.
2. Chilli Beetroot With Garlic Prawns
INGREDIENTS
- 12-15 large prawns in their shells
- 175g of sweet chilli diced (pre-cooked) beetroot
- 1 Blue Dragon sweet chilli and garlic stir fry sachet
- 1 tbsp of Amoy dark soy sauce
- 1 pinch of ground cinnamon
- Juice and zest of 1 lime
- 1 tub of beetroot hummus
- Mint leaves
METHOD
- 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.
- Now stir in the soy sauce, lime juice and zest and pre-cooked beetroot. Keep stirring now and again.
- After a few minutes, when the prawns are pink, taste and season with a sprinkling of salt and pepper.
- Plate up warm in bowls with a decent wallop of hummus and fresh mint.
3. Sweet Potato Falafels, Parsley And Walnuts (v)
INGREDIENTS
- 1 tub of beetroot hummus
- 10 ready-made sweet potato falafels
- 50g of walnut pieces
- 20g of fresh flat leaf parsley, finely chopped
- 1 pinch of pre-chopped garlic
- 100g of cherry tomatoes, chopped
- 1 cucumber, finely chopped into cubes
- Multi seeds flatbreads (one per person)
METHOD
- Heat the sweet potato falafels according to the instructions on the packet.
- Pop the walnut pieces into a pan and dry fry for two minutes.
- Stir together the tomatoes, cucumber, garlic and plenty of parsley.
- 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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