Recipe: Charcoal roasted beetroot with feta and dukkah - The Jewish Chronicle
Bring a flavour of the Middle East to your barbecue
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Cooking tools:
- Grill
- Mortar and pestle
- Kitchen scale
- Measuring spoon
- Skillet
- Cutting board
- Chef's knife
- Tongs
- Plate
Ingredients
- 6 small red beetroot (beets)
- 6 slices of sourdough bread
- Unsalted butter
- 60g feta, preferably made with goat’s milk
- 6 tsp dukkah
- Fresh mixed herbs, e.g. oregano, parsley,
- Shiso and basil
- Sea salt flakes
- 60g hazelnuts
- 8 macadamia nuts
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp mild chilli powder
- ½ tsp dried oregano
- 1 tsp salt
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