Picking our favourite part of a mezze plate is like being asked to pick your favourite child – we just won’t do it. Well, if we’re really pushed we must admit this beetroot tzatziki is pretty special (just don’t tell fried cauliflower over there).
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pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
hummus(ContainsSesameMay be present Milk, Soy, Egg, Gluten, Lupin, Tree Nuts)
Preheat the oven to 180°C/160°C fan-forced. Pop on some gloves (optional, to prevent purple fingers!) and finely grate the beetroot (unpeeled). Squeeze out excess moisture from the beetroot and combine with the Greek yoghurt in a medium bowl. If it’s too thick for your liking, add 1/2 of the olive oil (for tzatziki and salad) to loosen. Peel and crush the garlic, add to the bowl, season to taste with salt and pepper, and mix well.
Discover the versatility of beetroot with this quick and easy to prepare tzatziki, made with just 7 ingredients!
Slice the cucumber in half lengthways and scrape out the core using a teaspoon. Roughly chop the core and stir through the beetroot tzatziki. Slice the cucumber into 0.5cm thick pieces, add to a second medium bowl and drizzle with the balsamic vinegar and the remaining olive oil (for tzatziki and salad).
Heat a medium dry frying pan over a medium-high heat. Add the pine nuts and toast for 3-4 minutes, or until golden. Remove from the pan and set aside.
Break or cut the cauliflower into small florets. Heat the olive oil (for cauliflower) in the same medium frying pan over a medium-high heat. Add the cauliflower and cook, turning occasionally, for 8-10 minutes, or until golden. Drain on paper towel and season with salt and pepper.
Meanwhile, place the pita pockets on an oven tray and bake for 3 minutes to warm through. Cut into wedges.
Divide the beetroot tzatziki, hummus, cucumber salad, fried cauliflower and pita wedges between plates. Sprinkle over the toasted pine nuts.