This recipe is from Ottolenghi’s new book Simple. It’s the perfect savoury afternoon snack, warmed and spread with salty butter.
The goats cheese offsets the sweetness of the beetroot and honey, and oats, seeds and herbs add crunch and a unique, nutty flavour. It’s a winner and easy to make.
1/2 cup cup rolled oats
1/2 cup pumpkin seeds
2 tsp caraway seeds
2 tsp nigella seeds
1 tbsp of thyme leaves
3 sprigs of rosemary (leaves only, chopped)
100g plain flour
100g wholemeal flour
2 tsp baking powder
¼ tsp bicarbonate of soda
Salt and pepper
2 medium-sized raw beetroots, peeled and grated
2 large eggs
1/3 cup extra virgin olive oil
1/3 cup (or 80g) sour cream
1 tbsp honey
1/4 cup parmesan, finely grated
100g goat’s cheese roughly broken into pieces
Heat the oven to 175C and prepare a 20cm x 10cm loaf tin.
Mix the oats, pumpkin seeds, herbs, caraway and nigella seeds in a small bowl, then put aside one tablespoon for the top.
In a large bowl, mix the flours, baking powder, bicarb and salt and pepper to taste.
In a second bowl, whisk the eggs, oil, sour cream, honey and parmesan.
To the flour bowl, add the grated beetroot, oat and seed mix and the oil mixture and mix all together until all ingredients are thoroughly combined. Gently fold in the goat’s cheese (try not to break it up).
Pour the batter into the prepared tin, sprinkle with the extra oats and seeds mix.
Bake for 40 minutes. Take out and cover with foil, then bake for 30 minutes more. Transfer to a wire rack and leave to cool for about 20 minutes before slicing.
Enjoy as is or with butter.