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BEETROOT CEVICHE WITH TARRAGON AND BLOOD ORANGE (Serves 6

Document Cited in Related
Vincent
Published date11 June 2022
Publication titleHuddersfield Daily Examiner
METHOD 1. Preheat the oven to 200ºC/180ºC fan/400ºF/ gas 6

2. Rub the beetroot with 1tbsp of olive oil, followed by a little fine sea salt, pop into a baking tin and cover with foil. Roast for 1hr or until tender when pierced with a knife. 3. Toast sunflower seeds in a dry frying pan (skillet) until golden. Remove and set aside. To make the dressing, put chilli and garlic in the pan and toast on both sides until blackened all over (5-7mins). Toast cumin seeds for 30 seconds in the same pan. 4. De-seed the chilli, cut into quarters and peel the garlic. Pound ¼ of the chilli to a paste in a pestle with the garlic and several pinches of salt, the cumin and the sugar. Work in the lime juice and finally pour in the olive oil and orange juice and stir to combine. 5. Blitz the avocado with the lime juice...

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