Pimp my Crisp Bread - roasted beetroot & cottage cheese

Earthy roasted beetroot, sweet caramelised garlic, salty anchovies and creamy cottage cheese piled high on crunchy rye crisp breads. Finished with pumpkin seeds, parsley and a generous drizzle of extra virgin olive oil, this one is packed with colour, flavour and plenty of polyphenol-rich plant goodness.

SERVES: Makes 4 crisp breads PREP TIME: 50 mins TOTAL TIME: 60 mins

INGREDIENTS

1 large beetroot

1 whole head garlic

¾ cup cottage cheese

4–6 anchovy fillets, plus extra to serve

Juice of ½ lemon

1 tsp finely grated lemon zest

Splash of balsamic vinegar

Pumpkin seeds, to serve

Fresh parsley, roughly chopped

Extra virgin olive oil

Sea salt and cracked black pepper

4 rye Cruskits or crispbreads

METHOD

Preheat oven to 200°C.

Wrap the garlic in foil and roast for 30–40 minutes, or until soft and caramelised. Wrap the beetroot separately in foil and roast for 45–60 minutes, depending on its size, until a knife slides through easily. Set aside until cool enough to handle.

Coarsely grate the roasted beetroot. Squeeze the soft roasted garlic cloves from their skins into a bowl.

Add the cottage cheese, anchovies, lemon juice, lemon zest and a splash of balsamic vinegar. Mash together with a fork until combined, then fold through the grated beetroot. Season with cracked black pepper and sea salt if needed — remembering the anchovies will already bring plenty of saltiness.

Spoon generously over the rye crisp breads and finish with pumpkin seeds, fresh parsley, extra anchovy fillets and a drizzle of extra virgin olive oil.

Good Tip

Roast the beetroot and garlic ahead of time and keep them in the fridge, ready to turn into a quick lunch or snack.

Buon appetito!