240ml yoghurt (natural or plant-based such as coconut)
2tbsp sukkah spiced honey
Pistachio Dukkah
140 unshelled pistachios
80g flaxseed
85g hemp seeds
45g sesame seeds
3tbsp shabazi spice blend or zhoug seasoning
2tsp coarse sea salt
1 1/2tsp garlic powder
Method
Preheat the oven to 220C/200C F/Gas 7.
Scrub the beetroots and remove the green parts. Fill a roasting tin with the coarse sea salt and bury the beetroots in it, covering them completely. Roast for around 1 hour–1 hour 15 minutes until tender – a small, sharp knife inserted into the beetroots should meet no resistance and come out clean.
Remove the tin from the oven and, using a spoon, carefully crack the baked salt. Remove the beetroots and transfer to a colander. Using gloves or a tea towel, carefully peel them while still hot (they will be easier to peel), gently rubbing the skin off and pulling it away from the flesh. Alternatively, rinse the beetroots and let them cool to the touch, then peel from the stem down with a paring knife. Cut them in half lengthways and toss with 2tbsp of the avocado oil and a pinch of the baked salt in a medium bowl. Set aside to rest for 5-10 minutes.
Preheat the grill to a high setting. Halve the pears lengthways, keeping the stem and core intact. With a melon baller or small spoon, gently scoop out the core – just enough to remove the seeds. Brush the pears with 1tbsp avocado oil and season with 1tsp of the baked salt. Place the pears, cut-side down, on the grill and cook for 5 minutes or until charred, then flip and repeat on the skin side. They should be cooked throughbut not falling apart.
Divide the yoghurt betweentwo dishes, lay two halves of a pear on top of the yogurt and arrange three halves of the beetroots around the pears. Drizzle the dukkah-spiced honey and remaining avocado oil over the top and serve with a pinch of sea salt flakes.
To make the dukkah:
In a small frying pan, toast the pistachios over a medium heat for 5 minutes or until golden and aromatic. Pulse in a food processor until fine enough to sprinkle, but not ground (they should not release their oils).
Transfer to a medium bowl, add the remaining ingredients and stir until well incorporated. The dukkah can be stored in an airtight container at room temperature for up to 1 month.
To make the dukkah-spiced honey, combine equal quantities of pistachio dukkah and honey and loosen with a little hot water so it’s pourable.
My Regenerative Kitchen by Camilla Marcus, Photography by Ben Rosser, (Chelsea Green, £30)
