Grilled veggies, beet hummus, micro greens and pita tacos- AMP UP YOUR CHRISTMAS AND NEW YEARS PARTY PLATTER

Ingredients- a dozen medium sized pita flatbreads.

·       four beet hummus-

·       250 g roasted or boiled beet root, peeled and roughly chopped.

·       1clove of garlic

·       1tbsp lime juice

·       2 tbsp tahini

·       2tbsp olive oil

·       A pinch or two of toasted cumin powder to taste.

·       Salt and pepper to taste.

For grilled vegetables and micro greens-

·       1tbsp sliced and toasted almonds

·       2tbsp feta or goat cheese

·       1red pepper

·       1yellow pepper

·       1small yellow zucchini

·       1 small head of broccoli

·       2-3tbsp basil pesto

·       25g assorted micro greens

·       2-3 tbsp extra virgin olive oil.

·       Salt and pepper to taste.

Method-

1. Roughly chop all the vegetables and roast them in an oven or pan on high heat, with some olive oil and seasoning. It’s not essential to not crowd the pan/ baking tray in order to get some char on the veggies.

2. Puree all the ingredients for the hummus in a food processor until it turns into a smooth paste. You want the consistency to be similar to hung curd or cream cheese.

3. In a mixing bowl, toss the roasted veggies with the pesto.

4. Lightly dress the greens with olive oil in another mixing bowl.

5. To construct the tacos, lightly warm through each flatbread. Spread a spoonful of the hummus on top of each flatbread like you would sauce a pizza. Then scoop on a spoon of the grilled veggies and a small bunch of micro greens.

6. Sprinkle over the almonds and cheese, and serve immediately.

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