Beetroot & Chickpea Rissole Salad

Name: Beetroot & Chickpea Rissole Salad
Prep time: PTM
Ingredients: 5 tbsp plant based Nuttelex spread; 700 g fresh raw beetroots cut in half; olive oil; 1 tsp coriander powder; 2 tsp cumin powder; 100 g potato flour or oat flour for binding + extra to roll them in.; 1/2 bunch fresh chopped parsley; 1 large onion chopped and lightly browned & softened; 2x 400 g cans chickpeas drained & rinsed; 1 medium lemon zested & juiced; 3 orange's segmented and peeled; 120 g bag rocket leaves; 4-6 portions of goat's cheese or vegan soft cheese alternative; 50 ml olive oil; 1 tbsp balsamic vinegar; the juice from the zested lemon; 1/2 tsp salt black cracked pepper

November 20, 2020

A healthy, tasty vegetarian take on traditional rissoles that is perfect as a side at your next BBQ, or a great meat-free Monday family dinner. For a totally vegan twist simply sub the goats cheese for Bio Cheese Dairy Free Feta or a homemade vegan cashew soft cheese. Any leftover rissoles make great beat-burgers the next day, just scoop into a fresh bun and add your fave condiments!

Ingredients

5 tbsp plant based Nuttelex spread

700 g fresh raw beetroots cut in half

olive oil

1 tsp coriander powder

2 tsp cumin powder

100 g potato flour or oat flour for binding + extra to roll them in.

1/2 bunch fresh chopped parsley

1 large onion chopped and lightly browned & softened

2x 400 g cans chickpeas drained & rinsed

1 medium lemon zested & juiced

3 orange's segmented and peeled

120 g bag rocket leaves

4-6 portions of goat's cheese or vegan soft cheese alternative

Tangy Lemon Balsamic Dressing

Place all ingredients below in a small lidded jar, shake well & set aside.

50 ml olive oil

1 tbsp balsamic vinegar

the juice from the zested lemon

1/2 tsp salt black cracked pepper

Directions

1Take a couple of pieces aluminium foil and place beetroot pieces in the middle. Sprinkle with cumin & coriander powder and then dollop generously with 2 tablespoons of Nuttelex and bring foil edges together to seal as a small parcel.

2Place foil parcel on a small tray and bake in oven for 40 min or until tender. Test with a sharp knife - if it goes in easily, they are done.

3Allow the parcel to cool completely, then slip hands into rubber gloves and remove the beetroot skins.

4In a frypan add a tablespoon of Nuttelex then saute the chopped onion until brown, then set aside and allow to cool.

5Next, heat some olive oil in the frypan & fry the reserved chickpeas until crispy.

6In a food processor place the cooled onion, 3/4 of the crispy chickpeas, beetroot pieces, parsley, lemon zest, potato or oat flour, and season with a good pinch of salt & cracked pepper then pulse to combine.

8Allow mixture to relax for 1/2 hour before forming into patties and then roll each patty in the reserved flour. Note an ice-cream scoop helps to achieve uniform patties or a 1/4 measuring cup works well too.

9In a large frypan melt two tablespoons of Nuttelex with a splash of olive oil on a medium heat and then fry rissoles on each side for 3-5 minutes. Then place on a wire rack on a plate.

10To serve scatter fresh rocket leaves on a platter then lightly drizzle with balsamic & lemon dressing. On one side place the goat's cheese or soft vegan cheese alternative with a little olive oil, then arrange orange segments & the rissole. Finally, sprinkle with remaining crispy chickpeas you have set aside and give the entire dish a light crack of black pepper over top.

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