MannaBrew-roasted beetroot and whipped feta flatbread

SERVES 4

Moderate

2 hours 45 min

2 hours

RECIPE DEVELOPED BY:

Stephanie Hodson - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Stephanie Hodson - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

FLATBREAD

7.5g fresh yeast

125ml (½ cup) milk, lukewarm

22.5ml (1½ tbsp) plain yoghurt

15ml (1 tbsp) butter, melted

2.5ml (½ tsp) salt

45ml (3 tbsp) MannaBrew Superfood Mesquite Bean Flour

375ml (1½ cups) white bread flour

ROASTED BEETROOT

750ml (3 cups) used MannaBrew Superfood Espresso powder (leftovers from making espresso)

180ml (¾ cup) fine salt

16 (800g) baby beetroots

15ml (1 tbsp) olive oil

1 sprig thyme, finely chopped

1 sprig rosemary, finely chopped

salt and pepper, to season

BALSAMIC REDUCTION

160ml (⅔ cup) balsamic vinegar

15ml (1 tbsp) MannaBrew Superfood Espresso powder

30ml (2 tbsp) honey

1 slice of orange peel

WHIPPED FETA

80ml (⅓ cup) feta

125ml (½ cup) sour cream

2.5ml (½ tsp) Dijon mustard

7.5ml (1½ tsp) lemon juice

salt, to season

TO SERVE

handful rocket or baby beetroot leaves

30ml (2 tbsp) pine nuts, toasted

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.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Stephanie Hodson, specialising in Culinary Media Communication, developed this recipe for a MannaBrew-roasted beetroot and whipped feta flatbread.

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