MAY EVERYDAY

VEGETARIAN

GLUTEN FREE

DAIRY FREE

Hasselback beetroot and cabbage with dukkah

SERVES 2 // PREP TIME 15 MINS // COOK 30 MINS

2 beetroot (220gm each), scrubbed and halved
2 tbsp chilli infused extra-virgin olive oil (see note)
80 ml (⅓ cup) malt vinegar
2 tbsp honey
½ sugarloaf cabbage (about 250gm), cut into wedges
200 gm store-bought hummus
1 cup (firmly packed) baby amaranth leaves
DUKKAH
2 tbsp smoked almonds, chopped
1 tsp pink peppercorns
1 tbsp each toasted sesame seeds, cumin and coriander seeds

1 Preheat oven to 220˚C. Using a small sharp knife, thinly slice beetroot widthways just short of cutting through base. Place oil, vinegar and honey in a small bowl and stir to combine. Place beetroot on a large roasting tray lined with non-stick baking paper. Brush liberally with vinegar mixture and season to taste.

2 Bake until just tender (25 minutes). Add cabbage and roast until just charred (10 minutes).

For dukkah, place ingredients in a