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Superfood bowl with avocado cream, quinoa, roast beetroot and avocado fritters

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beetroot

  • 4 medium heritage beetroots, scrubbed
  • 1 bay leaf
  • 2 tbsp olive oil, plus extra for tossing
  • salt and freshly ground black pepper

For the quinoa

  • 100g/3½oz quinoa, rinsed
  • 400ml/14fl oz vegetable stock
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp nigella seeds, toasted
  • 2 tbsp pine nuts, toasted
  • 2 preserved lemons, chopped
  • salt and freshly ground black pepper

For the avocado fritters

  • 100g/3½oz panko breadcrumbs
  • 1 tbsp ground coriander
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 1 avocado, peeled and sliced
  • vegetable oil, for deep frying
  • 1 lime, juice only
  • salt

For the avocado cream

  • 1 ripe avocado, peeled and roughly chopped
  • 2 limes, juice only
  • 1 jalapeño pepper, roughly chopped
  • 1 bunch fresh coriander, roughly chopped and some leaves reserved

Method

  1. To make the beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wrap the beetroots in kitchen foil with the bay leaf and oil and place in a roasting tin. Roast for 1 hour until soft and cooked through. Unwrap and leave to cool slightly. Peel and cut into small pieces. Toss in more olive oil and season with salt and pepper.

  2. To make the quinoa, toast the quinoa in a dry frying pan until it starts to smell nutty. Add the stock and simmer for 20 minutes until cooked.

  3. To make the avocado fritters, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the breadcrumbs and coriander in a wide shallow bowl and mix to combine. Place the flour and egg in other wide shallow bowls. Toss the avocado slices in the flour, then the egg and then the breadcrumbs. Heat the oil in a frying pan and fry the avocado fritters until crisp. Season with salt and lime juice.

  4. To make the avocado cream, blitz all of the ingredients together in a food processor or blender to a smooth purée.

  5. To serve, spoon the avocado cream onto a serving platter. Mix together the toasted seeds, pine nuts, preserved lemons, reserved coriander leaves and cooked quinoa in a bowl and place on the serving platter. Add the roast beetroot and avocado fritters. Serve immediately.

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