Tuesday, April 23, 2013

the beetrot curry in Sri Lanka, sort of but not really at all

I can't do it nearly as authentic here as I have tasted there, so I'm not going to bother actually worrying about it. Beetroot in any way shape or form is a treat, so simply dressing it up a little makes for something really quite nice indeed

Roasted pumpkin and beetroot with goat’s cheese

Serves 4

200g pumpkin
100g beetroot
20g goats cheese
1 sprig fresh thyme
20ml olive oil
10ml red wine vinegar
10g rocket
Salt and pepper

Preheat the oven to 180c, wash the beetroot and pat dry, rub with a touch of olive oil and put in the oven roast for 30 minutes or until tender. Remove from the oven allow to cool down slightly, then peel and cut into quarters and set aside

Cut the pumpkin in half; remove the seeds and slice into 5mm pieces. Season with salt and pepper and put onto a lightly oiled griddle until golden brown on both sides

Transfer the pumpkin to a baking tray and put into the oven to roast for 8 minutes or so until tender

Mix the red vinegar olive oil, and thyme in a bowl then put the beetroot in to marinate, seasoning with salt and pepper

Place the pumpkin in the centre of the plate then top with the beetroot, sprinkle with grated goats cheese and garnish with rocket; finally drizzle with the remaining vinegar dressing

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