Dan Doherty’s Mild Malt Beetroot Dip with Feta, Sesame & Lime
Perfect for pitta!
Ingredients:200g mild malt beetroot 50g feta cheese 20g tahini drizzle olive oil 1 tsp sesame seeds, black and white 1 lime zest and juice large pinch flat leaf parsley, finely sliced sea salt black pepper
- In a food processor, add the beetroot, feta cheese, tahini and lime juice. Blend until completely smooth, adding a tablespoon of water if needed to get it going.
- Toast the sesame seeds in a dry pan over a medium heat and set aside to cool.
- To serve, spoon the puree into a pot, and crumble the remaining feta cheese on top. Drizzle with olive oil and sprinkle the seeds and the parsley over the top. Grate the lime zest over and sprinkle a touch of sea salt and a twist of black pepper to finish.