Ingredients

Method

1. 1

   Drain the cooked beetroot and slice it as thinly as possible. A mandolin is recommended for the thinnest slices.

2. 2

   Season the sliced beetroot generously with salt, pepper, and a drizzle of olive oil. Toss to coat everything evenly.

3. 3

   Take small stacks of 5-6 beetroot slices, fold them, and thread them onto metallic skewers until all the beetroot is used. Folding them creates layers and texture.

4. 4

   In a small bowl, stir together the harissa, pomegranate molasses, and 3 teaspoons of olive oil. Season with a little salt and pepper.

5. 5

   In another small bowl, mix the toasted sesame seeds, crispy fried garlic, chilli flakes, and a pinch of salt.

6. 6

   Drain the cannellini beans, reserving about half of the liquid from the can. Add the beans, reserved liquid, tahini, the juice of one lime, white miso, and 1 teaspoon of olive oil to a blender. Blend until completely smooth. Add a little cold water if needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper.

7. 7

   Brush the beetroot skewers generously on all sides with the pomegranate and harissa glaze. Reserve some glaze for later.

8. 8

   Heat a griddle pan over high heat. Carefully place the skewers on the hot pan.

9. 9

   Cook for 4-5 minutes per side, until the beetroot is caramelized and has some charred spots.

10. 10

    Once cooked, remove from the pan and brush with the remaining glaze while they are still hot.

11. 11

    Warm the flatbreads. Spread a generous amount of the lime and miso hummus onto each flatbread.

12. 12

    Place a beetroot skewer on the hummus.

13. 13

    Garnish with a generous amount of the sesame sprinkle and a final squeeze of fresh lime juice. Serve immediately.