appetite magazine
Pure Buzzin roast roots with whipped goats’ cheese
 
 
Author:
Ingredients
  • 2 carrots, scrubbed, topped and tailed, and cut into chunks
  • 2 parsnips, woody centres removed, topped and tailed, scrubbed, and cut into chunks
  • 500g beetroot (mix of red and golden), scrubbed and cut into chunks
  • 2 small red onions, peeled and cut into quarters
  • 8 cloves garlic
  • Small bunch thyme (with flowers ideally)
  • Olive oil
  • Pure Buzzin
  • Salt
  • 200g soft goats’ cheese
  • 100g natural yoghurt
  • 1tbsp tahini
  • 2tsp ground cumin
  • ½ lemon, juice and zest
  • 2tsp nigella seed
Method
  1. Preheat the oven to 180C/Gas 4.
  2. Place the carrots, parsnips, beetroot, onions, gently crushed garlic cloves and thyme (flowers reserved for garnish) in a roasting tray.
  3. Cover generously with olive oil and Pure Buzzin, season with salt, and make sure everything is well coated while the garlic is not too exposed.
  4. Roast for approx. 45 mins (until the veg is cooked through), shaking gently (to not stain everything red) after approx. 20 mins.
  5. While the veg is roasting, crumble the cheese into a large, shallow bowl and add the yoghurt, tahini, cumin, lemon zest and juice, a good glug of olive oil, and a hearty pinch of salt. Whip together until you have a thick, smooth dip (some rustic lumps are fine). Spread this in the centre of a large plate and sprinkle with nigella seeds, more oil and a drizzle of Pure Buzzin.
  6. Remove the veg from the oven, allow to cool slightly, then arrange on top of and around the cheese. Finish with a drizzle of oil and Pure Buzzin, and the thyme flowers, before serving with crusty bread.
Recipe by appetite magazine at https://www.appetitemag.co.uk/pure-buzzin-chilli-and-szechuan-peppercorn-honey/