Name: Smoky beetroot, feta & hummus focaccia with crunchy seeds
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 slice of focaccia -; 1 tbsp mixed seeds -; pinch of smoked paprika -; 2-3 tbsp hummus -; 2-4 pickled beetroot, sliced -; 25g feta, crumbled -; handful of salad leaves -; drizzle of extra virgin olive oil -; splash of lemon juice -

Smoky beetroot, feta & hummus focaccia with crunchy seeds

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoky beetroot, feta & hummus focaccia with crunchy seeds

1. 1 slice of focaccia -

2. 1 tbsp mixed seeds -

3. pinch of smoked paprika -

4. 2-3 tbsp hummus -

5. 2-4 pickled beetroot, sliced -

6. 25g feta, crumbled -

7. handful of salad leaves -

8. drizzle of extra virgin olive oil -

9. splash of lemon juice -

How to cook deliciously - Smoky beetroot, feta & hummus focaccia with crunchy seeds

1. Stage

Warm the focaccia in a low oven or the microwave. Meanwhile, heat a dry frying pan over a medium heat and toast the mixed seeds with a pinch each of smoked paprika and salt until the seeds start to pop. Cool.

2. Stage

Cut the focaccia in half through the middle and spread over the hummus. Top the base with the pickled beetroot, feta, and a handful of salad leaves (such as a mixture containing baby beetroot leaves) dressed with a drizzle of extra virgin olive oil and splash of lemon juice. Gently press the sandwich top, hummus-side down, into the seeds so they stick, then sandwich it over the fillings. Best served on the day but will keep chilled for 24 hrs.