Beetroot Pkhali Toast with Whipped Feta

Method

1. Toast the walnuts in a dry 20 cm pan on medium heat for 4 min, stirring, until they smell nutty, then tip onto a plate to cool. Keep a few pieces aside for the top.

   Add in this stepShelled walnuts 50 g

   medium heat

2. Pat the cooked beetroot dry, cut it into chunks and put it in a food processor with the toasted walnuts, garlic, ground coriander, vinegar and salt. Pulse to a thick spread that still has a little walnut crunch rather than a smooth purée.

   Add in this stepCooked beetroot (vacuum-packed) 200 gGarlic cloves 1Ground coriander seed ½ tspRed wine vinegar 2 tspSalt 1 pinch

3. In another bowl, crumble the feta and add the Greek yogurt and half the olive oil. Whip with a stick blender or a fork for 1 to 2 minutes until soft and cloud-like.

   Add in this stepFeta 80 gGreek yogurt 4 tbspExtra-virgin olive oil 1 tbsp

4. Set a pan on medium heat, add the rest of the oil and toast the bread in 1 batch(es), 2 min per side, until golden and crisp outside.

   Add in this stepSourdough bread (large slices, 1.5 cm thick) 2Extra-virgin olive oil 1 tbsp

   medium heat

5. Spread a thick layer of whipped feta on the warm toast, then spoon the beetroot pkhali on top in a swirl. Scatter with pomegranate, the reserved walnuts and dill, drizzle with honey and serve immediately.

   Add in this stepPomegranate seeds 2 tbspFresh dill 5 gHoney 1 tsp