Chickpea or Yellow Split Pea Dip
'Fava' in Greek, this dip is deliciously earthy.
Golden Oat Crunches
These biscuits are also lower in fat than traditional oat biscuits.
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ashed Goats' Cheese & Beetroot Bruschetta
Ingredients
3 beetroot (peeled and grated)
1 Tbs olive oil
2 Tbs balsamic vinegar
Salt & pepper
8 slices sourdough bread
200g ashed goats' cheese
1 bunch fresh mint
Method
Heat olive oil in a pan and add grated beetroot. Toss gently until beetroot begins to soften (approx 10 minutes).
Add balsamic vinegar and continue to cook for another 5 minutes until the beetroot is infused with balsamic vinegar. Remove from heat and set aside.
Meanwhile, preheat a char-grill. Place bread slices on grill and cook for approx 1 minute on each side.
Place bread onto serving plate and top with beetroot. Crumble on goats' cheese and top with fresh mint roughly torn. Season with salt and pepper.
Credits: Farm Gate Cheese
