Ingredients
- 2 large beetroot, peeled and grated
- 4 bay leaves
- 1 tsp black peppercorns
- 8 Nicola potatoes, peeled
- ½ bunch parsley leaves
- ½ bunch thyme leaves
- ½ bunch dill sprigs
- 6 garlic cloves
- 2 tsp capers
- ¾ cup extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- ¼ cup poppy seeds
- ¼ cup almond kernels
- ¼ tsp chilli flakes
- ¼ tsp ground cumin
- 150g soft goats’ cheese
Instructions
1 Combine the beetroot, bay leaves and peppercorns n a large saucepan with 3L water and simmer for 30 minutes. Strain through a fine sieve, discarding the solids. Place the potatoes in a second saucepan with the beetroot stock and set over a low heat. Cook very slowly until just tender, then cool in the liquid.
2 Place the herbs, 4 garlic cloves, capers and ½ cup extra virgin olive oil in a blender and puree until smooth. Season with salt and pepper.
3 Grind the poppy seeds, almonds, chilli and cumin in a mortar, then add the garlic and grind again. Fry in a pan over a low heat until just toasted. Crush the potatoes lightly, then top with salsa verde, poppy seed crumble and goats’ cheese.