Delicious accompaniment to courgette and spinach fritters.
Serves people
Method
Toast the walnuts in a hot oven 180oC for 4-5 minutes
Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be careful not to burn them.
Crush the seeds with a pestle and mortar or a spice grinder.
Break the bread into small chunks, put in a food processor or blender with the walnuts and blitz until fine.
Add the beetroot, tahini, garlic and ginger, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, and then blend to a thick paste.
Serve immediately or refrigerate for later.
Ingredients
- 50 grams walnuts
- 1 tablespoon(s) cumin seeds
- 25 grams crustless stale bread
- 200 cubed cooked beetroot
- 1 tablespoon(s) tahini
- 1 large garlic clove
- 1 small chunk ginger
- juice of 1 lemon
- pinch sea salt
- freshly ground black pepper
