Wealden Times | WT167 | January 2016 | Health & Beauty supplement inside

TARTINES ( open sandwiches)
Soda Bread Tartine with Beetroot Hummus,
Avocado and Shaved Fennel
For 4 portions
• 300g cooked beetroot
(buy precooked or roast
gently yourself)
• 2 cloves garlic, minced
• 150ml olive oil
• 1 tin of chickpeas in
water, drained
• 1 lemon zested and
squeezed
• 2 tbsp tahini
• 100-125ml extra virgin
olive oil
• salt and pepper
• 4 slices of soda bread,
toasted
• 2 ripe avocados
• 1 fennel
1. Place cooked beetroot in food processor and blend until
smoothish.
2. Add chickpeas, lemon zest and juice, tahini and garlic
with ½ of the olive oil and blend until smooth. If you
feel it is too dry and needs more liquid add the remainder
of the olive oil or water until the desired consistency is
acquired.
3. Taste and season accordingly and store in fridge until
ready to use.
4. When ready to serve, spoon hummus onto toasted bread,
top with sliced avocado and shaved fennel, drizzle with a
little more olive oil and lemon, season if needed
Smashed Avocado with Persimmon, Pomegranate
and Pumpkin Seeds
Serves 4
• 4 slices soda bread
• 2 ripe avocados
• 1 or 2 persimmons
• 1 pomegranate
• a handful of pumpkin
seeds, toasted
• olive oil to drizzle
• juice of 1 lemon
1. Cut the avocados in half , remove the stones and scoop
out the flesh into a bowl, smash with a fork and squeeze
over ½ of the lemon juice to flavour and also to stop the
avocado going brown.
2. Spoon onto toasted bread, thinly slice the persimmon
fruit and place 4-5 slices on top of the avocado.
3. Cut the pomegranate in half, hold over a bowl and tap
the top of the fruit quite hard with a rolling pin to get the
delicious seeds out. Sprinkle over tartine together with
pumpkin seeds.
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