BEETROOT, APPLE, GOAT’S CURD

Hot toast, cool curd, crisp seeds. • A light stir is all you need to mix the curd with the apple and beetroot. Over-mixing will result in a rather pink covering for your toast. • Instead of the goat’s curd, try fromage frais or a fresh, fluffy goat’s cheese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Coarsely grate the beetroot into a medium-sized mixing bowl. Grate the apple into the beetroot but don’t mix them together. Sprinkle the cider vinegar over the apple and beetroot.

Step 2

In a dry pan, toast the sunflower seeds for three or four minutes till golden and fragrant, then mix them with the poppy seeds. Toast the bread lightly on both sides.

Step 3

Stir the goat’s curd into the apple and beetroot, together with a little salt and half the seeds and chopped dill. Spread the apple and goat’s curd onto the toasts in thick waves, scatter over the remaining seeds and dill and eat immediately, while the toast is still hot.