It’s quick, easy, and the perfect addition to your canapé or starter menu.
WHAT YOU’LL NEED
12 tartlet cases | 1/2 cup cooked lentils (tinned are fine if rinsed under warm water) | zest of 1 lemon and 2 teaspoons juice | 2 teaspoons extra virgin olive oil | 1 bunch baby beetroot, roasted until tender, peeled and finely diced | 2 teaspoons pomegranate molasses | 2 teaspoons brown sugar | 1/3 cup marinated goats fetta | 1/3 cup toasted hazelnuts, roughly chopped | micro cress or baby mint leaves to garnish
- Pre-heat the oven to 120C, put the tartlet cases on a baking tray and into the warm oven, turning off the oven and leaving the tartlet cases in to warm
- Pop two small saucepans over a medium low heat, in one warm the lentils, lemon juice and zest and the extra virgin oil, season to taste. In the second saucepan warm the diced beetroot, pomegranate molasses and brown sugar, add a little water and a splash of olive oil if necessary (the beetroot should have a light glaze, with a little extra syrup and an earthy slightly sweet and sour flavour)
- To assemble the tartlets, place a little fetta in the base of each tartlet, top with a small spoonful of lentils, followed by a tumble of beetroot and little beetroot syrup. Place another piece of fetta on top of the beetroot, add a sprinkle of hazelnuts and a leaf or two. Serve immediately
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