Beets, walnut & dukkah curd dip

 

INGREDIENTS

  • 1 medium sized beetroot washed and peeled
  • 2 teaspoons dukkah – I love this organic blend from Steenbergs
  • 1/4 cup walnuts
  • 100g fresh ewes’ cheese – I used this incredible tasty one from Homewood Farm
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh parsley
  • 2 tablespoons extra virgin olive oil
  • Small squeeze fresh lemon juice
  • Pinch black pepper
  • Pinch mineral rich salt

METHOD

Wash and peel the beetroot and cut into smaller chunks. Place into a food processor with all the other ingredients and blend until you get a smooth dip. You may need to stop and scrape to get an even texture but thats it! Serve with boiled eggs and sourdough at breakfast, stir through wilted greens to give a punchy dressing or its delicious as aΒ dipping sauce for baked salmon and a leafy green salad on the side.