Pkhali Trio: Spinach, Roasted Beetroot and Green Bean

Method

1. Preheat the oven to 200 °C. Scrub the beetroot, pat dry, wrap each one tightly in foil and roast for 50 min, until a skewer slides easily into the centre. Let them cool in the foil.

   Add in this stepRaw beetroot 200 g

   oven

2. Toast the walnuts in a dry 24 cm pan on medium heat for 5 min, stirring often, until they smell nutty and are golden in spots. Tip them onto a plate straight away; left in the pan they burn quickly.

   Add in this stepShelled walnuts 120 g

   medium heat

3. Half-fill a 20 cm pot with water and bring to the boil on high heat. Blanch the spinach for 1 min 30 sec, lift it out into cold water, then cook the trimmed green beans in the same water for 5 min, until tender with a slight bite, and cool them in cold water too. Squeeze the spinach hard and pat the beans dry.

   Add in this stepSpinach 200 gGreen beans 120 g

   high heat

4. In a food processor, blitz the cooled walnuts with the garlic, shallot, salt, ground coriander, fenugreek, pepper flakes, cilantro and vinegar for 1 to 2 minutes, until oily and smooth. This is your walnut base; divide it into three equal portions.

   Add in this stepGarlic cloves 2Shallot 1Salt ¾ tspGround coriander seed ¾ tspGround fenugreek (stand-in for utskho suneli) ½ tspRed pepper flakes 1 pinchFresh cilantro 15 gWhite wine vinegar 3 tsp

5. Rub the skins off the cooled beetroot with a paper towel, grate finely and squeeze out a little juice. Chop the spinach and the green beans separately as finely as you can. Mix each vegetable with one third of the walnut base, then taste and adjust with salt or vinegar.

6. Pass each mixture between two spoons to form smooth quenelles and arrange them by colour on a platter. Cover and chill for 30 min so they firm up and the flavours settle.

7. Just before serving, scatter generously with pomegranate seeds. Serve with Georgian bread or toasted bread.

   Add in this stepPomegranate seeds 2 tbsp