Name: Butternut flatbreads with beets and goat’s cheese truffles
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500 g butternut chopped; 2-3 olive oil extra virgin; 1/2 tsp mixed spice ground; salt and freshly ground black pepper to taste; 400 g tin chickpeas rinsed, thoroughly drained; 1 tsp cumin ground; 1/4 tsp dried chilli flakes red; 1/2 tsp paprika; salt and freshly ground black pepper; 125 g goat's milk cheese; 2 sesame seeds white and black; 4 bread flatbreads; beetroots; beetroot and feta pâté; pumpkin seeds toasted; radishes thinly sliced; lettuce cos and rocket; pomegranate rubies

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Ingredients (18)

500 g	butternut — chopped
2-3	olive oil — extra virgin
1/2 tsp	mixed spice — ground
	salt and freshly ground black pepper — to taste
400 g	tin chickpeas — rinsed, thoroughly drained
1 tsp	cumin — ground
1/4 tsp	dried chilli flakes — red
1/2 tsp	paprika
	salt and freshly ground black pepper
125 g	goat's milk cheese
2	sesame seeds — white and black
4	bread — flatbreads
	beetroots
	beetroot — and feta pâté
	pumpkin seeds — toasted
	radishes — thinly sliced
	lettuce — cos and rocket
	pomegranate — rubies

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Method:

Start with the roast butternut. Preheat the oven to 200º C. Grease and line a baking sheet with foil. Spread the butternut onto the tray and drizzle with olive oil.

Season with the mixed spice, salt and pepper. Roast for about 40 -45 minutes until cooked through and tinged golden around the edges.

To make the chickpeas, heat the olive oil in a frying pan. Toss in the chickpeas and cook on a medium high heat for about 6-8 minutes. Add all the aromatics and continue to cook for several more minutes.

For the goat’s cheese truffles, simply roll teaspoon amounts of goat’s cheese into balls and toss lightly in the toasted sesame seeds. Cover and chill to firm up until needed.

To assemble the flatbreads, start with a warmed flatbread as the base. Layer up with lettuce, rocket, butternut and beetroot. Scatter over a handful of chickpeas, followed by sliced radishes, pumpkin seeds and pomegranate arils. Dollop on spoonfuls of beetroot and feta pâté and finish with several goat’s truffles and serve straight away.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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