Beetroot, Ricotta, Asparagus And Goat Cheese Flatbreads
Serves
4
Preparation
10
minutesCooking
20
minutesIngredients
2 2 bunches asparagus
1 1 red onion
250 g 250 packet peeled and cooked baby beetroot
¼ cup ¼ pistachio kernels
100 g 100 honey cashews
2 2 x 200g packets Za’atar flatbread
1 Tbsp 1 caramelised balsamic vinegar, plus extra to serve
360 g 360 tub HFM Ricotta
80 g 80 goat cheese chevre
Micro herbs, to garnish
- From your pantry
Olive oil
Method
- Preheat oven to 200°C fan-forced. Bring a pot of salted water to the boil.
- Trim asparagus ends, slice the onion into thin wedges, cut beets into thin wedges, roughly chop pistachios and cashews. Set aside.
- Place flat breads on an oven tray lined with baking paper. Drizzle with a little olive oil and cook for 10 minutes until crispy and toasted.
- Heat a medium frying pan over medium-high heat. Drizzle in a little oil, add onions, cook for 3-5 minutes until golden. Carefully turn onion wedges, drizzle with vinegar, reduce heat to low and cook for 5 minutes. Remove from the pan and set aside.
- Cook asparagus in boiling water for 1 minute, drain, refresh in icy water, drain, and set aside.
- Spread 1 Tbsp of ricotta cheese onto each flatbread, reserving remaining for another use. Arrange beets, asparagus and caramelised onion wedges on top. Sprinkle with nuts and crumbled goat cheese, reserving remaining for another use. Drizzle with a little extra vinegar. Garnish with some micro herbs, and serve.
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