Butternut flatbreads with beets and goat’s cheese truffles

Banish those Monday blues with this colourful vegetarian feast.
recipe, butternut, beetroot,goat's cheese
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Recipe from: 7 March 2016
Preparation time: 25 min
Cooking time: 1h


  • 500
    butternut, roughly chopped
  • 2-3
    extra virgin olive oil
  • 1/2
    ground mixed spice
  • salt and pepper, to taste
  • 400
    tinned chickpeas, rinsed and thoroughly drained
  • 2
    olive oil
  • 1
    ground cumin
  • 1/4
    dried red chilli flakes
  • 1/2
  • salt and black pepper
  • 125
    goat's cheese
  • 2
    white and black toasted sesame seeds, mixed
  • 4
  • balsamic roast beets
  • beetroot and feta pâté
  • toasted pumpkin seeds
  • handful
    radishes, thinly sliced
  • cos lettuce and rocket leaves
  • pomegranate arils
Servings: Change Serving


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. To see more recipes, please click here.

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Read more on: goat's cheese  |  beetroot  |  butternut  |  recipe


Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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