Recipe: Hayes Common | Photography: Brydie Thompson

Serves 6

500g piece smoked salmon (we smoke ours in-house)

Beetroot Hummus
2 cups (or 1 can) cooked chickpeas
1 cup chickpea cooking water (or 3 tbsp liquor from can with ¾ cup water added)
2 cups roasted peeled beetroot, diced (approx 3 medium beetroot)
½ cup tahini
¼ cup white miso paste
juice of 1 lemon
sea salt

extra water to adjust consistency as needed
extra virgin olive oil

Add everything, apart from the chickpea water, to food processor and blend. Add chickpea water and as much additional cold water to get desired consistency. Pour into a container and top with a good olive oil and your favourite dukkah (optional).

Lentil & Apple Salad
1 green apple, julienned
1 roasted beetroot, peeled and diced
½ cup cooked quinoa
1 cup cooked green lentils
juice 1 lemon
2 tbsp extra virgin olive oil

Combine all ingredients and set aside.

Turmeric Tahini Dressing
½ cup tahini
2 tbsp apple cider vinegar
juice of 1 lemon
2 tsp ground turmeric
1 tsp cayenne pepper
2 tbsp extra virgin olive oil

water for thinning the mixture
salt and black pepper to taste

Blend the first six ingredients in a food processor or blender. Add water to thin the mixture to dressing consistency; season with a little salt and black pepper.

* Keeps in fridge for 5 days. Mix will thicken a little if left and colour will become more intense.

To Assemble
Spoon a generous dollop of beetroot hummus onto serving bowl/plate. Place an 80g portion (approx.) of smoked salmon alongside, then pile the lentil and apple salad on top of the salmon.

Dollop over a spoonful of turmeric dressing and sprinkle with dukkah.

Serve with a lemon wedge.

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