Butternut flatbreads with beets & goat’s cheese truffles – Dianne Bibby

Dianne Bibbys Butternut flatbreads with beets and goats cheese trufflesDianne Bibby’s Butternut flatbreads with beets & goat’s cheese truffles

Dianne says: “This riotously colourful vegetarian feast will hopefully debunk any existing theories that meatless meals are flavourless drudgery. Buttery flatbreads piled high with the inseparably successful vegetable duo of butternut and beetroot.  The ratio of yum per bite is off the hook! But the story doesn’t end here. There’s more. Like pan-roasted cumin chickpeas, beetroot and feta pâté, crunchy radishes, pepitas, and sesame seed coated goat’s cheese truffles. Bland and boring? Hardly. Let’s shake things up and make these Middle Eastern inspired butternut and beetroot flatbreads. Mother earth will thank you, as will your taste buds.  The recipe for these vegetable laden butternut flatbreads is not particularly complicated, but it does have quite a few components. As with most things food-wise, preparation is always a good idea, although not everything needs to be made from scratch. Shortcuts are always an option, so gravitate to whichever side of the scale makes sense to you. Here’s a quick breakdown of how it goes.

Goat’s cheese, rolled into truffle-sized balls and tossed in toasted sesame seeds
Make your own flatbreads or use a good store-bought version (Turkish flatbreads, tortillas or wraps)
Beets – store bought will do fine or roast in the oven along with the butternut
Pan-fried spicy chickpeas
Definitely whip up a batch of this beetroot and feta pâté. You can find the recipe here
Shred some crunchy Cos lettuce, toss with peppery rocket and it’s a wrap!

PS I have to say that the yum-factor hinges around the beetroot and feta pâté. It’s salty, sweet and uber luscious, providing the ‘saucy’ element that pulls the whole dish together. It’s like a savoury smoothie. Add lashings!”

Butternut flatbreads with beets and goat’s cheese truffles

Preparation time 25 minutes
Cooking time 60 minutes
Total time 1 hour 25 minutes

Serves: Serves 4

500g butternut, roughly chopped
2-3 tablespoons extra virgin olive oil
½ teaspoon ground mixed spice
salt and pepper, to taste

400g tinned chickpeas, rinsed and thoroughly drained
2 tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon dried red chilli flakes
½ teaspoon paprika
salt and black pepper
125g goat’s cheese
2 tablespoons white and black toasted sesame seeds, mixed

4 flatbreads
balsamic roast beets
beetroot and feta pâté
toasted pumpkin seeds
handful radishes, thinly sliced
cos lettuce and rocket leaves
pomegranate arils

Start with the roast butternut. Preheat the oven to 200º C. Grease and line a baking sheet with foil. Spread the butternut onto the tray and drizzle with olive oil.

Season with the mixed spice, salt and pepper. Roast for about 40 -45 minutes until cooked through and tinged golden around the edges.

To make the chickpeas, heat the olive oil in a frying pan. Toss in the chickpeas and cook on a medium high heat for about 6-8 minutes. Add all the aromatics and continue to cook for several more minutes.

For the goat’s cheese truffles, simply roll teaspoon amounts of goat’s cheese into balls and toss lightly in the toasted sesame seeds. Cover and chill to firm up until needed.

To assemble the flatbreads, start with a warmed flatbread as the base. Layer up with lettuce, rocket, butternut and beetroot. Scatter over a handful of chickpeas, followed by sliced radishes, pumpkin seeds and pomegranate arils. Dollop on spoonfuls of beetroot and feta pâté and finish with several goat’s truffles and serve straight away.

Michael’s wine recommendation – CLICK HERE

Klein Constantia KC Rose 2015.jpeg

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE