RECIPE DEVELOPED BY:
Stephanie Hodson – ICA 3rd-year student, specialising in Media Communication
STYLING & PHOTOGRAPHY:
Stephanie Hodson – ICA 3rd-year student, specialising in Media Communication
MannaBrew-roasted Beetroot and Whipped Feta Flatbread
Serves 4
Difficulty: MODERATE, Preparation time: 2 hours 45 minutes Cooking time: 2 hours
INGREDIENTS
FLATBREAD
- 7.5 g fresh yeast
- 125 ml (½ cup) milk, lukewarm
- 22.5 ml (1½ tbsp) plain yoghurt
- 15 ml (1 tbsp) butter, melted
- 2.5 ml (½ tsp) salt
- 45 ml (3 tbsp) MannaBrew Superfood Mesquite Bean Flour
- 375 ml (1½ cups) white bread flour
ROASTED BEETROOT
- 750 ml (3 cups) used MannaBrew Superfood Espresso powder (leftovers from making espresso)
- 180 ml (¾ cup) fine salt
- 16 (800 g) baby beetroots
- 15 ml (1 tbsp) olive oil
- 1 sprig thyme, finely chopped
- 1 sprig rosemary, finely chopped
- salt and pepper, to season
BALSAMIC REDUCTION
- 160 ml (⅔ cup) balsamic vinegar
- 15 ml (1 tbsp) MannaBrew Superfood Espresso powder
- 30 ml (2 tbsp) honey
- 1 slice of orange peel
WHIPPED FETA
- 80 ml (⅓ cup) feta
- 125 ml (½ cup) sour cream
- 2.5 ml (½ tsp) Dijon mustard
- 7.5 ml (1½ tsp) lemon juice
- salt, to season
TO SERVE
- handful rocket or baby beetroot leaves
- 30 ml (2 tbsp) pine nuts, toasted
METHOD
- Preheat the oven to 220°C.
- For the flatbread, dissolve the yeast in the milk. Stir in the yoghurt, butter and salt.
- Add the mesquite flour and stir to combine. Stir in the bread flour.
- Knead the dough on a lightly floured surface until smooth and elastic, 8-10 minutes. Cover with a cloth and set aside in a warm area to proof until doubled in size, 1 hour.
- For the roasted beetroot, combine the used coffee grounds and fine salt. Spread a quarter of the mixture onto the base of a roasting tray and arrange the baby beetroots on top. Cover the beetroots with the remaining coffee and salt mixture, ensuring the beetroots are fully covered.
- Bake until the beetroots are tender, 1 hour.
- Once the beetroots are cooked, remove from the oven and turn the heat down to 190°C.
- Carefully rinse the cooked beetroot. Remove the skins and cut into quarters.
- Drizzle the beetroot with the oil and toss with the thyme and rosemary. Season to taste and roast for 8-10 minutes until lightly charred.
- For the balsamic reduction, heat the balsamic vinegar and MannaBrew Superfood Espresso in a saucepan over medium heat, 2 minutes. Strain it through a coffee filter and return to the heat.
- Add the honey and the orange peel, turn the heat to low and allow to reduce, 8-10 minutes. Set aside to cool.
- For the whipped feta, combine all of the ingredients and using a hand mixer, beat until smooth, 5 minutes. Set aside.
- Divide the bread dough into 2 equal portions. On a lightly floured surface, roll each piece into a rectangular shape that is 3mm thick.
- Heat a griddle pan over high heat. Cook each flatbread until lightly charred, 2-3 minutes per side. Place on a wire rack to cool.
- To serve, spread the whipped feta onto each flatbread and top with the beetroot. Drizzle the balsamic glaze over the beetroot and scatter the rocket and pine nuts on top.
TIP: For an extra smoky flavour, braai the flatbread over medium heat until lightly charred.
