400g cooked beetroot, cut into small chunks
20g Street Food Chef Chermoula Seasoning
250ml olive oil
Salt to taste
500g ricotta cheese
15g basil, finely chopped
15g tarragon, finely chopped
15g mint, finely chopped
40g green chilli, finely chopped
10g garlic, peeled & chopped
300g cucumber, halved & seeded removed
40ml lime juice
60ml red wine vinegar
1. Preheat an oven to 180°c
2. Mix the Street Food Chef Chermoula Seasoning with 50ml olive oil to make a paste. Mix the pasta over the beetroot & place in the oven for 10 minutes, then remove & allow to cool.
3. Empty the ricotta into a bowl & using a fork, beat in 120ml olive oil, the herbs, garlic & half the chilli, season with salt to taste.
4. Slice the cucumbers into 5mm half moon shapes. Divide the lime juice, vinegar & remaining oil between 2 bowls. Toss the cucumber in one & the beetroot in the other. Season both with salt.
5. Now spread the ricotta across a big plate, place the beetroot on top, then the cucumber. Drizzle over any remaining dressing & sprinkle over the chilli. Serve.