Cook: 1 hour 15 minutes

Serves: 6

If you prefer to cook these indoors, you can use a griddle pan on the stove top to char the beetroots all over then finish them off in a hot oven (200°C) until they are tender and cooked through.

Method:

First make the dukkah: Put a dry frying pan on a medium heat and add the nuts and coriander seeds. Roast for about 5 minutes until golden-brown. Stir occasionally to ensure they do not burn. Take off the heat.
Place in a food processor and add the cumin, chilli, oregano and salt. Run a few blitzes or pulses – it should be in small pieces but not too finely chopped. Store in a dry, airtight container.
To prepare the beetroot: Add charcoal or firewood to half of the barbecue so that you have space to roast the beetroot using indirect heat later.

Topics:

Vegetarian

BBQ recipe

Ingredients

Name: Recipe: Charcoal roasted beetroot with feta and dukkah
Prep time: 15 min
Cook time: 1 min
Yield: 6
Ingredients: 6 small red beetroot (beets); 6 slices of sourdough bread; Unsalted butter; 60g feta, preferably made with goat’s milk; 6 tsp dukkah; Fresh mixed herbs, e.g. oregano, parsley,; Shiso and basil; Sea salt flakes; For the dukkah:; 60g hazelnuts; 8 macadamia nuts; 1 tsp coriander seeds; ½ tsp cumin seeds; 1 tsp mild chilli powder; ½ tsp dried oregano; 1 tsp salt

6 small red beetroot (beets)
6 slices of sourdough bread
Unsalted butter
60g feta, preferably made with goat’s milk
6 tsp dukkah
Fresh mixed herbs, e.g. oregano, parsley,
Shiso and basil
Sea salt flakes
For the dukkah:
60g hazelnuts
8 macadamia nuts
1 tsp coriander seeds
½ tsp cumin seeds
1 tsp mild chilli powder
½ tsp dried oregano
1 tsp salt