Mixed baby beetroot
Extra virgin olive oil
For the Dukkah
155g sesame seeds
80g coriander seeds
60g cumin seeds
For the dukkah, roast all the ingredients in the oven separately. Be careful not to burn them as this will make them go bitter. Use a mortar and pestle or food processer to grind them separately. The hazelnuts and sesame seeds should be left
pretty coarse, whilst the spices can be ground much smoother. Once combined seal in a jar and this will keep for weeks.
This week I used some lovely golden and red beetroots from Ettrick gardens and delicious Jerusalem artichokes from Waikouaiiti gardens. Cut the vegetables into equal sizes, season with salt and a drizzle of extra virgin oil. Roast in the oven until the edges start to caramelise a little.
Once out of the oven sprinkle over some dukkah for a lovely side dish.