1633D8A0-3660-4950-9A2E-A01F9719406D
SEPTEMBER: A new competition has arrived!
5E16D3F0-DCA8-4F47-983E-2644989A2EB7

Mossy Willow Organic Baby Beets, Binbarra Farm Hazelnut & Labneh

Local organic baby beets & hazelnuts are in season and tango dancing right in front of my eyes straight into my dinner plate. Perfect on its own or with Somerville Butcher hot smoked Trout.

Mossy Willow Organic Baby Beets,
Binbarra Farm Hazelnut & Labneh.

Start with draining the yoghurt the night before you want to serve the dish.

Ingredients:

  • 2 cups Yoghurt – drained in a muslin over night in the fridge to make Labneh
  • 12 baby Beetroots – cut into 1cm thick discs (skin on)
  • 1 cup shelled Hazelnuts – roasted and roughly chopped
  • 10 leaves of Radicchio – roughly torn
  • 1 Tablespoon fresh Rosemary- finely chopped
  • 1 cup Mint leaves
  • 1 Tablespoon Chives – finely chopped

Ingredients for Dressing:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Lemon – juiced
  • 1-2 teaspoon Honey
  • Sea salt & cracked pepper to taste

Method:

  • Coat beetroot through with olive oil, a good sprinkle of sea salt and bake on 180c oven for about 25-30 minutes or till tender.
  • Whisk dressing ingredients
  • Toss Beetroot, Radicchio and Hazelnut with dressing
  • Mix herbs through
  • Adjust seasoning
  • Add blobs of Labneh through

Tuck in.